Wednesday, June 6, 2012

Broccoli Crunch Salad

2 heads fresh broccoli
1 red onion
1/2 pound bacon
3/4 cup raisins or dried cranberries
3/4 cup sliced almonds
1 cup mayonnaise
1/2 cup SPLENDA® No Calorie Sweetener, Granulated
2 tablespoons white wine vinegar
Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.
Cut broccoli into bite-size pieces and cut onion into thin bite-size slices. Combine with the bacon, raisins, and almonds and mix well.
To prepare the dressing, mix mayonnaise, SPLENDA® Granulated Sweetener, and vinegar together until smooth.
Stir into the salad, let chill and serve.

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