10c broccoli florets
1lb turckey bacon (cooked crisp and crumbled)
1 sm red onion
1c raisins
1c sunflower seeds
1 can mandarin orange segments, low sugar. Drained.

Dressing:
1c light mayo
1/2c Splenda
1/2c apple cider vinegar OR 2T white vinegar

Directions:
Mix salad ingredients in large bowl. isk together dressing ingredients in small bowl. Pour over salad and mix well. Chill before serving.

Comments: I steam my broccoli until tender and then cool because I have a problem eating it

1c red seedless grapes, halved
1c green seedless grapes, halved
4c raw broccoli florets
4c raw cauliflower florets
1small pkg sunflower seeds
1c green onions, sliced
1c celery, finely chopped
1/2c turkey bacon, crumbled
Dressing:
1c light mayo
1/3c splenda
1T vinegar

Combine first eight ingredients in a lg bowl and mix well. In a sm bowl, combine dressing ingredients and mix well. Pour over vegetables and refrigerate 2-3 hours.

Comments: I steam my broccoli and cauliflower until tender and then cool because I have a problem eating them raw.

INGREDIENTS:

1 Cooked chicken (no skin)

4 eggs hard boiled (you can leave out yokes)

1/2 cup light or low fat salad dressing or mayo

2 scallions (green onions) chopped

S&P to taste

DIRECTIONS: Take meat off bone and any attached fats, cut into bite size pieces. Mix well with salad dressing, scallions, and S&P. Chop eggs and serve on lettuce.

SERVINGS: Makes 4 servings.  Each regular servings is 292 calories, 18 gm of protein
COMMENTS: This recipe can also be used as a lettuce wrap. Add a small amount of the salad to a large lettuce leaf. Roll lettuce add some low fat cheese. Romaine lettuce is the best to use with this. If used with a lettuce wrap, a 1/4 cup of salad per leaf or less will work great.

INGREDIENTS:

Large Cauliflower
Large red pepper (diced)

Med red onion (diced)
2-3 Sprigs fresh Rosemary (rough chopped)

1 teaspoon garlic (crushed) or to taste
4-5 hard boiled eggs with yokes removed (chopped), you can keep yokes if you want
1-1/2 dill seed or to taste
3/4-1 cup light mayo or to taste and texture
Salt and Pepper to taste

2-3 tablespoons of relish (optional)

DIRECTIONS:  Trim cauliflower and take off hard stems and cut florets into small pieces.  In a small pot cook until med soft or to your texture. Add all ingredients let cool.  Make the night before.

COMMENTS:  If you have a favorite recipe for potatoe salad, then you can use it also.  Just replace cauliflower for the potatoes.  You can also cook turkey bacon crisp and chop it up and add to it also.