Serves: 8
Total Calories: 285
1. In a large salad bowl, place broccoli, bacon, mushrooms, sunflower kernels, raisins, and onion. Gently toss.
2. Meanwhile, in a small bowl, stir mayonnaise, splenda, sour cream, and lemon juice until blended. Pour over salad and toss until blended. Cover and chill 1 to 3 hours to blend flavors.
This California Broccoli Salad recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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