1 Head Broccoli, Chopped 1 Head Cauliflower, Chopped 3/4 lb. Bacon, Baked and Crumbled (About 8 Slices) 1/2 Cup Shredded Cheddar Cheese 1/2 cup Mayonnaise 1/3 Cup Water 2 Tbsp. Softened Butter 2 Tbsp. Salsa 1/2 tsp. Salt 1/2 tsp. Pepper
This makes 4 servings. Each serving is: 421.3 Calories – 38.3 Fats (g) 6.0 Net Carbs (g) – 14.8 Protein (g)
1. Cook the bacon in the oven by adding 1/3 Cup water on top of it. Bake at 400 for 35 minutes. 2. While the bacon is cooking, chop the cauliflower and broccoli into florets. 3. In a Ziploc bag, measure out the cauliflower and 1/2 of the broccoli. Add the bacon fat, salt and pepper to the bag and shake well. 4. Lay the broccoli and cauliflower on a baking sheet and bake for 20-25 minutes until crisp. 5. Once the broccoli and cauliflower is out of the oven, put them into a large bowl. 6. Add the mayonnaise, butter, salsa and raw broccoli to the mixture and mix it well. 7. Chop up the cooked bacon and mix into the salad. Add cheddar cheese as garnish.
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