Broccoli Salad With Cashews Low Carb - cooking recipe

Ingredients

1 lb fresh broccoli florets
6 slices bacon, cooked crisp and chopped coarse
1/3 cup cashews, cut coarse
1/2 cup mayonnaise, Best Foods, Hellmanns Mayonnaise
1/4 cup heavy cream
3 (1 g) packets Splenda sugar substitute
1/2 cup raisins (optional)
salt and black pepper

Preparation

In a good size pot (6 quart or larger) of boiling water, place the florets of broccoli and cook until water just reaches a boil again. This will result in tender-crisp broccoli.
Once water reaches a boil, remove broccoli from heat and dump into a colander.
Douse with cold water to stop the cooking.
In a bowl, mix the mayo, cream and Splenda.
Stir in the nuts and bacon (and optional raisins).
Lightly toss in the broccoli.
Taste and adjust seasonings, adding salt and pepper, a little extra mayo, Splenda or cream if needed.
Refrigerate.