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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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This recipe is from the Columbus Dispatch. I haven't tried it yet, but I wish I'd found it before I had guests who were on the South Beach diet. I hope this helps others looking for low carb recipes. Ingredients:
10 slices cooked bacon |
4 cups fresh broccoli florets |
4 cups fresh cauliflower florets |
1 cup celery, finely diced |
1 cup chopped onion |
8 ounces low-fat sour cream |
3/4 cup low-fat mayonnaise |
1 teaspoon garlic powder |
1/2 teaspoon salt |
Directions:
1. Cover bacon with paper towel and microwave 2-3 minutes to crisp; cool.
2. Rinse broccoli and cauliflower; drain well.
3. Break or chop florets into bite sized pieces.
4. Place florets in bowl (4 qt or larger).
5. Add celery and onion to the other vegetables.
6. In bowl (3 cups or larger) mix sour cream, mayonnaise, garlic powder, and salt.
7. Pour dressing over vegetables.
8. Crumble bacon over the top.
9. Toss to mix well.
10. Serve at once, or refrigerate up to 24 hours before serving.
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