Southeastern Catalina Salad

2 cups broccoli florets, stems removed

1 small carrot, finely shredded            

2 cups grape toe tomatoes, cut in half

½ cup pre-cooked bacon bits

8 stalks of celery, cut in chunks

½ red onion, sliced and quartered

1 green pepper, cut in chunks

8 oz. block of Cracker Barrel ® Truffle Cheddar or White Cheddar Cheese, shredded

Catalina Homemade Dressing:

 ½ cup olive oil

½ cup Hunt’s® no sugar ketchup

¼ cup apple cider vinegar

1 tsp.  Swerve® granulated sugar

1/8 tsp. garlic powder

¼ tsp. black pepper

Blend dressing ingredients together, refrigerate. Combine all vegetables and shredded cheese together in a large bowl, add dressing, and combine. Refrigerate. Makes 5 servings, 1 serving is 1 cup, and 1 cup is 6.6 carbs.