Bacon and Broccoli Salad
1 lb bacon, crisp cooked, drained and crumbled
2 heads broccoli, cut into bite size pieces
1 cup seedless red grapes, halved
1 cup light mayonnaise
1/2 cup "Splenda" brand sugar substitute
In a large skillet cook bacon until crisp. Drain on paper towels. Crumble and set aside.
In a large bowl combine broccoli, reserved bacon and grapes.
In a small bowl, stir together mayonnaise and splenda. Add to broccoli mixture. Lightly toss until coated. Serve cold; refrigerate leftovers.