Frances Gibbs
Ingredients:
6-8 slices of bacon, fried and crumbled
1 head broccoli
1 head cauliflower
1-2 cups grated mild cheese
1 small onion, diced
1 cup mushrooms (optional)
red and green pepper - chopped
Dressing Ingredients:
1 cup light sour cream
1 cup light salad dressing or mayonnaise
1/2 cup to 1 cup Splenda
Directions:
Cut broccoli and cauliflower into bite-sized pieces. Toss together all salad ingredients. Mix dressing ingredients and pour over salad. When vegetables are evenly coated, refrigerate at least one hour or overnight before serving.