WHY would anyone want to add a neurotoxin to this, otherwise, healthy recipe? If sugar is a concern, use less, use turbinado sugar (less calories) OR OMIT IT ALTOGETHER. Asparatme is a poison.

I understand your concern but try not to be so judgemental of others. A large percentage of the recipes on Cooks.com are older, which is why people like me looking for older recipes come here. "Equal" was very popular in the 80's for diabetics & people watching calories/sugar. This was before there were many healthful substitutes. This was probably submitted 25 years ago. Look at all of the old recipes that call for margarine when it was more affordable for many people & was considered healthier than butter. You just substitute if you don't want to use it. Some people do and that's their choice.

What a bunch of hogwash! neurotoxin my toe. Millions of diabetics in this country use Equal and enjoy delicious foods that need some sweetening (and turbinado is still high carbohydrate sugar. This salad was delicious and quickly prepared with ready to eat crisp bacon.It was a hit with everyone at the picnic yesterday. I used golden raisins, and I might use brown raisins next time.

23, hate to burst your bubble but aspartame and any sweetener causes cancer and heart attack or stroke nothing recipes sugar that is a chemical is safe. How do I know my father died of cancer from it. Replace with honey or something else.

It is your choice to use it or not, just like everybody else. If you don't care for the recipe, move on and find one that suits you better. Diabetics can't have honey. The judgemental comments over someone's personal recipe (most likely an one from 35 years ago) are so sanctimonious.

I love this recipe! I use Splenda only because Equal upsets my stomach BUT not because it has been touted as a neurotoxin. There is NO medical evidence to prove any of those claims about artificial sweeteners so I imagine it's a rumor probably perpetrated by someone in the sugar or high fructose corn syrup industry. I don't change anything else.

I also have enjoyed this recipe. In matter of using sugar verse Splenda, I myself would rather use good ol' sugar, but do to medical issues I can not. I have been using Stevia, in place of sugar. You just have to start slow and use less and build up to the sweetness your looking for.