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Broccoli Salad With Cashews Low Carb

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“This is a cold salad with a lightly sweetened dressing. I created it after sampling a similar salad at a party. I made it "kid friendly"- no onion, nothing really strong in it. As a result, my kids love it- want it in their lunchboxes, etc... It is easily modified by using optional raisins, real sugar instead of artificial sweetener, using peanuts instead of cashews.”
READY IN:
25mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a good size pot (6 quart or larger) of boiling water, place the florets of broccoli and cook until water just reaches a boil again. This will result in tender-crisp broccoli.
  2. Once water reaches a boil, remove broccoli from heat and dump into a colander.
  3. Douse with cold water to stop the cooking.
  4. In a bowl, mix the mayo, cream and Splenda.
  5. Stir in the nuts and bacon (and optional raisins).
  6. Lightly toss in the broccoli.
  7. Taste and adjust seasonings, adding salt and pepper, a little extra mayo, Splenda or cream if needed.
  8. Refrigerate.

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