Atkins Salad Recipes

Ingredients:

1 bunch broccoli (~3 cups florets)
1/2 head cauliflower (~2 cups florets)
5 baby carrots or
1 1/2 small regular carrots
1/2 small sweet onion
1/2 lb bacon, cook crisp, crumble
1 cup cheddar cheese, shredded
1 cup mayonnaise
2 tbsp granular sugar substitute
2 tbsp cider vinegar
1/2 tsp salt
1/4 tsp pepper

Instructions:

According to Sue, this is "mostly broccoli and cauliflower fine chopped
with a mayo based dressing. It stores great in the fridge for 5 or more
days! It makes a large batch, but it is so good you won't have a hard time
finishing it!" We tested it, and she is right. We halved her original
recipe and used cider vinegar instead of white vinegar.

1. In a food processor pulse broccoli, cauliflower, carrots and onion
separately until vegetables are the size of peas.(If you don’t have a
processor, very chop fine the vegetables.)Place in large bowl. Add bacon
and cheese to the vegetable mixture.

2. In a small bowl whisk mayonnaise, sugar substitute, vinegar, salt and
pepper to combine. Pour dressing over vegetable mixture and stir until
ingredients are thoroughly combined.

Prep time: 10 minutes

Carbohydrates: 5 grams

Net Carbs: 3.5 grams

Fiber: 1.5 grams

Protein: 7 grams

Fat: 28 grams

Calories: 298

Servings: 9