Bacon Salad
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 520.5
- Total Fat: 50.9 g
- Cholesterol: 41.8 mg
- Sodium: 1,032.0 mg
- Total Carbs: 6.1 g
- Dietary Fiber: 1.9 g
- Protein: 11.6 g
View full nutritional breakdown of Bacon Salad calories by ingredient
Introduction
OK, this is a low carb item. NOT low fat. NOT low sodium. But it is really yummy. Sweet, salty, crunchy, tangy, satisfying. And only 4 net carbs per serving. So. Choose your bad. ;P OK, this is a low carb item. NOT low fat. NOT low sodium. But it is really yummy. Sweet, salty, crunchy, tangy, satisfying. And only 4 net carbs per serving. So. Choose your bad. ;PNumber of Servings: 8
Ingredients
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1 pound Bacon, broiled or pan fried to crispy
3 cups chopped Broccoli, raw and chopped
3 cups Cauliflower, raw and chopped
1 cup Mayonnaise
1/4 cup Ranch Dressing
1/4 cup Extra Virgin Olive Oil
1/2 cup Cider Vinegar
1 Good Seasons Italian Salad Dressing Packet
Non nutritive sweetener equal to about 1/2 cup of sugar1 cup Shredded Sharp Cheddar
Tips
You can add the cheese at the beginning, if you want. Doesn't really matter. Cheddar is pretty hard and hardy. If you use a softer cheese, for sure add it right before serving.
No cooking is necessary here. The "cook time" listed is actually time you should refrigerate, at least, to marry the flavors. But it's not mandatory. In fact, I've been known to put a big hole in this stuff if I let myself taste it before I send it to the fridge. So, you've been warned. :D
Directions
Cook bacon to crispy, drain well and let cool. Clean and chop veggies. Toss together in a large bowl.
Mix 1 cup of mayo with sweetener, dressing mix, ranch dressing, vinegar and oil. Stir or blend til smooth. I use my bullet. Pour over veggies and crumbled bacon. Toss until everything is coated well. Put in covered container and refrigerate at least an hour. Add shredded cheese and stir well before serving.
Serving Size: 8 - 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user CYNDIDAVISUSA.
Mix 1 cup of mayo with sweetener, dressing mix, ranch dressing, vinegar and oil. Stir or blend til smooth. I use my bullet. Pour over veggies and crumbled bacon. Toss until everything is coated well. Put in covered container and refrigerate at least an hour. Add shredded cheese and stir well before serving.
Serving Size: 8 - 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user CYNDIDAVISUSA.
Member Ratings For This Recipe
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EVILCECIL
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USMAWIFE
I light the idea but would revamp with more veggies and take out some of the dressings - 12/22/19
Reply from CYNDIDAVISUSA (12/23/19)
Let me know how it goes! I've been making this for years, so it's a staple here. It used to only be broccoli. The cauliflower makes it awesome-er! I have tried carrots in it, but wasn't worth the carbs. The dressing can be changed, of course, but I stick with a bit sweet, to level out the salt. :D