Broccoli Salad With Cashews Low Carb

• 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

1. 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.
2. Once water reaches a boil, remove broccoli from heat and dump into a colander.
3. Douse with cold water to stop the cooking.
4. In a bowl, mix the mayo, cream and Splenda.
5. Stir in the nuts and bacon (and optional raisins).
6. Lightly toss in the broccoli.
7. Taste and adjust seasonings, adding salt and pepper, a little extra mayo, Splenda or cream if needed.
8. Refrigerate.

fresh broccoli florets, bacon, cashews, mayonnaise, heavy cream, sugar substitute, raisins, salt

Taken from www.food.com/recipe/broccoli-salad-with-cashews-low-carb-224748 (may not work)