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Nutrition Facts
Serving Size 1 (125g) Recipe makes 10 servings The following items or measurements are not included below: low-fat mayonnaise
Calories 101
Calories from Fat 56		(55%)
Amount Per Serving		%DV
	Total Fat 6.3g	9%
	Saturated Fat 2.8g	14%
	Monounsaturated Fat 2.3g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 17mg		5%
Sodium 338mg		14%
Potassium 340mg		9%
Total Carbohydrate 6.8g		2%
	Dietary Fiber 1.4g	5%
	Sugars 1.9g
Protein 5.5g		11%
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Green and White Salad

Recipe #95091 | 20 min | 20 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Tierney's Mom
Jul 5, 2004

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.

SERVES 10 -12 (change servings and units)

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.