DRESSING
1/2 cup fat-free mayonnaise
3/4 cup fat-free sour cream
OR
3/4 cup fat-free yogurt
1/4 cup Florida parsley, chopped
1/2 teaspoon cayenne pepper
2 teaspoons Worcestershire sauce
1 teaspoon Florida garlic, chopped fine
2 teaspoons Florida sugar
SALAD
3 cups Florida cabbage (about half a head), shredded
2 cups Florida broccoli stems, grated
2 cups Florida carrots, grated
1 cup Florida celery, grated
2 cups Florida cauliflower, cut small
1/4 cup bacon (approximately 6 ounces raw), cooked and crumbled
Servings: 8
1. Combine all ingredients for dressing. In glass bowl, layer cabbage and broccoli, then spread 1/3 of dressing over layered vegetables.
2. Continue to layer carrot, celery and cauliflower. Spread remaining dressing over cauliflower and refrigerate at least 2 hours, preferably overnight. Sprinkle with bacon and serve.
Servings: 8
1/2 cup fat-free mayonnaise
3/4 cup fat-free sour cream
OR
3/4 cup fat-free yogurt
1/4 cup Florida parsley, chopped
1/2 teaspoon cayenne pepper
2 teaspoons Worcestershire sauce
1 teaspoon Florida garlic, chopped fine
2 teaspoons Florida sugar
SALAD
3 cups Florida cabbage (about half a head), shredded
2 cups Florida broccoli stems, grated
2 cups Florida carrots, grated
1 cup Florida celery, grated
2 cups Florida cauliflower, cut small
1/4 cup bacon (approximately 6 ounces raw), cooked and crumbled
Servings: 8
1. Combine all ingredients for dressing. In glass bowl, layer cabbage and broccoli, then spread 1/3 of dressing over layered vegetables.
2. Continue to layer carrot, celery and cauliflower. Spread remaining dressing over cauliflower and refrigerate at least 2 hours, preferably overnight. Sprinkle with bacon and serve.
Servings: 8
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