Broccoli Cranberry Salad

I love this salad!

Broccoli and Cranberry Salad
5 cups broccoli florets, chopped
1slice bacon, cooked
1/3 c. light mayonnaise
2 Tablespoons Splenda
1/2 Tablespoon cider vinegar
dash salt
¼ tsp ground black pepper
¼ c. Craisins

Preheat oven to 450* then roast broccoli until just browned. As broccoli cools a bit, combine bacon, mayo, Splenda, vinegar, salt and pepper in a large mixing bowl; mix well. Fold in Craisins and broccoli. Serve warm or cold.
Yield: 6 servings. Per serving= 73 Calories; 3g Fat (38.3% calories from fat); 2g Protein; 10g Carbohydrate; 2g Dietary Fiber; 6mg Cholesterol; 144mg Sodium.