Broccoli Salad With Cashews Low Carb

1. 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. 2

   Once water reaches a boil, remove broccoli from heat and dump into a colander.

3. 3

   Douse with cold water to stop the cooking.

4. 4

   In a bowl, mix the mayo, cream and Splenda.

5. 5

   Stir in the nuts and bacon (and optional raisins).

6. 6

   Lightly toss in the broccoli.

7. 7

   Taste and adjust seasonings, adding salt and pepper, a little extra mayo, Splenda or cream if needed.

8. 8

   Refrigerate.

* Per serving · 4 servings · Values may vary.

No additional tips available.