Broccoli-Bacon Salad

Name: Broccoli-Bacon Salad
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 4-6 serving(s)
Ingredients: 3/4 cup mayonnaise; 1 1/2 tablespoons rice vinegar; 1/4 teaspoon salt; 1/4 teaspoon white pepper; 1 teaspoon toasted sesame oil; 1/4 teaspoon garlic powder; 1/2 teaspoon soy sauce; 2 (1 g) packets Splenda sugar substitute; 1/8 teaspoon xanthan gum (See Note); 1/2 lb bacon; 1 lb fresh broccoli florets, coarsely chopped; 1/2 medium red onion, coarsely chopped; 1 medium red bell pepper, cut in 1/2-inch pieces; 3 stalks celery, thinly sliced; 1/4 cup roasted sunflower seeds

Submitted by Patty Mae

"This is a delicious crunchy salad with kind of an Asian vibe. It makes a nice accompaniment for quiche or frittata, also great for picnics, pot lucks, & barbeques. Prep time does not include refrigerator time."

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Ready In:: 1hr 20mins
Ingredients:: 15
Serves:: 4-6

ingredients

³⁄₄ cup mayonnaise
1 ¹⁄₂ tablespoons rice vinegar
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon white pepper
1 teaspoon toasted sesame oil
¹⁄₄ teaspoon garlic powder
¹⁄₂ teaspoon soy sauce
2 (1 g) packets Splenda sugar substitute
¹⁄₈ teaspoon xanthan gum (See Note)
¹⁄₂ lb bacon
1 lb fresh broccoli florets, coarsely chopped
¹⁄₂ medium red onion, coarsely chopped
1 medium red bell pepper, cut in 1/2-inch pieces
3 stalks celery, thinly sliced
¹⁄₄ cup roasted sunflower seeds

directions

Cook bacon until crisp; drain on paper towels and crumble; set aside.
Whisk mayonnaise, vinegar, salt, pepper, sesame oil, garlic powder, soy sauce, and Splenda together.
Sprinkle the xanthan gum over the top and mix well.
Cover and refrigerate for several hours.
Cook bacon until crisp; drain on paper towels and crumble.
Toss the broccoli, onions, bell pepper, celery, sunflower seeds, and crumbled bacon together in a large bowl.
Add the dressing and toss to distribute evenly.
Chill for several hours or until ready to serve.
NOTE: Xanthan gum is a low-carb thickener that can be used as a substitute for flour or cornstarch in almost any recipe. It does not require cooking to work. I keep a shaker of it by the stove to thicken soups and gravies. I also use to to give a more bread- or cake-like texture to low-carb baked goods. It has a tendency to form lumps when added to liquids, so if you're using more than just a sprinkle or two it works better if you whisk it into a couple of tablespoons of cold water before you add it to your recipe. The brand I use is Authentic Foods (www.authenticfoods.com).

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RECIPE SUBMITTED BY

Patty Mae

I'm a software engineer living in Wilmington, Delaware. I'm originally from the South (north Florida), so I was raised on good old Southern cooking. I started cooking when I was 7 and have always loved to experiment and put my own twist on the dishes I make. While traveling and living in different places I've discovered a number of wonderful cuisines - Cuban, Thai, Greek, Indonesian, Indian, et al. I have a few dishes from each cuisine that I do really well. I love to experiment with recipes. One of my favorite things to do is figure out how a dish I like is made. If I have something at a restaurant that I really like I'll experiment at home until I come up with a creditable equivalent. It's great to be a member of this community. Where else could you find recipes from people living in every corner of the world? I love it! All of the recipes I've posted here are original unless stated otherwise in the description.

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