Broccoli Salad With Cashews Low Carb

"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."
 
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photo by a food.com user photo by a food.com user
Ready In:
25mins
Ingredients:
8
Serves:
8
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ingredients

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directions

  • 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.
  • Once water reaches a boil, remove broccoli from heat and dump into a colander.
  • Douse with cold water to stop the cooking.
  • In a bowl, mix the mayo, cream and Splenda.
  • Stir in the nuts and bacon (and optional raisins).
  • Lightly toss in the broccoli.
  • Taste and adjust seasonings, adding salt and pepper, a little extra mayo, Splenda or cream if needed.
  • Refrigerate.

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Reviews

  1. Outstanding! My husband loves broccoli and I'm always looking for new recipes using this wonderful vegetable. The only change I made was using regular sugar instead of splenda to our taste. Thank you for posing this great tasting recipe!
     
  2. A great tasting salad, & with raisins in it, too [right up my alley]! I did cut the bacon to 4 slices then was better able to adjust the saltiness at the end! Very, very nice! Thanks for the recipe post!
     
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