1/4 - 1/2 Pound Cooked Pork Bacon, crumbled (depends on your taste)
1 head fresh raw broccoli, cut into bite size pieces (I used only the flower part)
1/4 cup red onion, chopped
3 tablespoons white Vinegar
6 - 8 Pks Splenda (depends how sweet you like it)
1 cup mayonnaise
3 Tablespoons Light Cream
3 Tablespoons Water
2 Tablespoons Bacon Fat
1 Teaspoon Salt
Mix all ingred together and then pour over broccoli, refrig over night and enjoy next day.
In the dairy section of the grocery store there is heavy cream, whipping cream (which is like heavy cream) half and half, light cream. You can use heavy cream and just water it down if you don't have the light.
The carbs come from the veggies so you'll need to figure out if you eat a cup, thats a cup of broccoli carbs + onion. I did figure out the carb count once, let me see if I can find it again
As far as carb count, that would depend on how much broccoli you use (eat) and how much splenda and onion you put in it. Just measure and count, then portion it out. If I remember correctly, it was like 4 g per serving, approximately (but worth every bite imho lol).
Approx Carb #'s:
1 Cup of Broccoli = 2.89 g carbs (flowers)
1/4 Cup of Onion = 2.8 g carbs (approx, all sites are different for some reason).
6 - 8 Splenda Packets = 6 - 8 g carbs
Light Cream = 1 g per oz
So depending on the amount of broccoli you use the # will be different. Some heads of broccoli are HUGE while others are small.
1/4 - 1/2 Pound Cooked Pork Bacon, crumbled (depends on your taste)
1 head fresh raw broccoli, cut into bite size pieces (I used only the flower part)
1/4 cup red onion, chopped
3 tablespoons white Vinegar
6 - 8 Pks Splenda (depends how sweet you like it)
1 cup mayonnaise
3 Tablespoons Light Cream
3 Tablespoons Water
2 Tablespoons Bacon Fat
1 Teaspoon Salt