Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenLow_carb - Salad - Broccoli Salad
Famous Authors (View All Authors)
Low_carb - Salad -  Broccoli Salad Post by :indianahoosiers Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1487

Click below to download : Low_carb - Salad - Broccoli Salad (Format : PDF)

Low_carb - Salad - Broccoli Salad

6 cups chopped raw broccoli
1 cup of mayo
4 or 5 strips of crumbled bacon
4 Tbsp of red onion
8 oz of grated cheddar cheese


Mix all ingredients. Enjoy. Has about 3 carbs per 1/2 cup serving
If you like this book please share to your friends :
NEXT BOOKS

Low_carb - Salad -  Eggless Egg Salad Low_carb - Salad - Eggless Egg Salad

Low_carb - Salad -  Eggless Egg Salad
8 oz extra firm tofu 2 T lite mayonnaise (good mayonnaise) 1 1/2 tsp yellow mustard 1/4 tsp soy sauce 1/8 tsp salt 1/8 tsp garlic powder 1/8 tsp tumeric (needed for color too) 1/8 tsp celery seeds (vital for flavor...excellent) 1 1/2 T finely chopped sweet gerkins Cut tofu into chunks and put in bowl and break up with fork . Add remaining ingredients and mix until consistency and color of egg salad. Chill and serve on Whole Wheat Pita Bread with lettuce. Cal. 58 Protein. 4 Fat 3 Carb 2 Sodium 219
PREVIOUS BOOKS

Low_carb - Salad -  Bayside Salad Low_carb - Salad - Bayside Salad

Low_carb - Salad -  Bayside Salad
Combination: romaine lettuce Boston lettuce radicchio frisee Red onion, thinly sliced Raspberry vinaigrette Chopped pecans -- 1 tablespoon per serving Crumbled blue cheese -- 1 tablespoon per serving Crisp cooked bacon, 1 slice per serving First toast the pecans; put them in a heavy skillet with a tablespoon or two of oil or butter. Stir them over a medium flame for five minutes or so, until brown and crisp. Toss the greens and the onion with the raspberry vinaigrette. Pile on the serving plates, and top each serving with the pecans, blue cheese, and bacon.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT