Light Broccoli Salad Monday, January 19, 2009


1/2 cup low fat mayonnaise dressing
1/4 cup Splenda (or sugar if you must)
2 tsp cider vinegar
4 cups broccoli florets
2 medium carrots, shredded
1/4 to 1/2 cup shredded reduced fat cheddar cheese (1 to 2 oz)
1/2 cup sliced water chestnuts, drained
2 TBSP chopped red onion (optional)
4 TBSP (about 2 slices) crumbled crisp cooked bacon (optional)


In a small bowl, stir together mayonnaise dressing, Splenda and vinegar. In a salad bowl combine broccoli, carrot, cheese, water chestnuts and, if desired, onion. Pour dressing over broccoli mixture and toss to coat. Sprinkle with bacon, if desired. Cover and chill for at least an hour before serving.

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