BROCCOFLOWER & MATCHSTICK CARROT SALAD

BROCCOFLOWER & MATCHSTICK CARROT SALAD image

This recipe came about as I discovered I had forgotten that I made the purchase in an earlier shopping trip, & didn't want it to spoil. I thought the matchstick carrots would not only add color but a hint of sweetness as well to the salad. Broccoflower is actually Green Cauliflower, it is a lighter shade of green than broccoli but is very tasty & nutritious. Just trying to create healthier menu ideas that both my husband & I especially love. It is simple & easy to make. No cooking, plus it stays fresh in the fridge for quite a few days. A serving of this salad yields about 4 net carbs.

Provided by Rose Mary Mogan @cookinginillinois

Number Of Ingredients 9

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Ingredients

8 cup(s) broccoflower, broken into small pieces
2 cup(s) matchstick carrots
1/2 cup(s) golden raisins
1 1/2 cup(s) hormel real bacon bits
2 cup(s) dukes mayonnaise, or other good quality brand
1 1/3 cup(s) zero calorie sweetener
1/2 cup(s) apple cider vinegar
3/4 cup(s) red onions chopped fine
1/4 cup(s) chia seeds, 4 tablespoons

Steps:

You may want to use Fat Free Mayo instead of the regular, but I soon discovered that it has more than twice the sodium, is loaded with carbs & Sugar, but has no fat. The regular version has no carbs, but has lots of fat, and calories & almost 1/3 LESS of the sodium THAN the fat free version, so you decide.
Wash & prep the broccoflower into bite size pieces. You may also want to cut the matchstick carrots into smaller pieces.
Combine both the broccoflower and matchstick carrots and stir to mix together.
These are some of the main ingredients in this recipe. Process the red onions by hand or in the food processor until fine in texture.
Combine Mayonnaise & Apple Cider Vinegar, chia seeds, zero calorie sweetener, & raisins in medium size bowl, then stir to blend together. Then add in the chopped onions and Bacon Bits and stir again to blend.
Blend mixture together and pour over Vegetables with a large spoon, till completely blended. I added about half of the dressing then stirred to mix together, then added the remaining dressing and stirred again.
Refrigerate & chill for several hours to allow the flavors to blend and marry, before serving. Enjoy once salad is chilled. This salad goes well with my low carb eating.
I used MY FITNESS PAL to calculate the nutritional information, Recipe makes enough to serve 24 average servings, Calories per serving 295 g, Fat 25 G, Cholesterol 13 Mg, Sodium 108Mg, Potassium 47Mg, Carbohydrates 6g, Fiber2g, Sugar 1g, & Protein 17g. NET CARBS IS 4 G PER SERVING.