Description
A flavorful keto-friendly broccoli salad with crispy bacon, sharp cheddar, and a creamy dressing—perfect for potlucks or quick weeknight meals.
Ingredients
Scale
- 2 Heads of Broccoli (Tops Only)
- 8 Slices Well Cooked and Chopped Bacon
- 1 Cup Red Onion (Diced)
- 1 Cup Shredded Cheddar Cheese
- 1/2 Cup Salted and Roasted Sunflower Seeds
- 1 Cup Mayonnaise
- 2 Tbsp Apple Cider Vinegar
- 3 Tbsp Monk Fruit (or Erythritol)
Instructions
- Prep the Broccoli: Chop the broccoli tops into bite-sized florets.
- Cook the Bacon: In a skillet, cook bacon slices until crispy, about 5-7 minutes. Drain and chop.
- Assemble the Salad: In a mixing bowl, combine broccoli, bacon, red onion, and sunflower seeds. Toss well.
- Make the Dressing: Whisk together mayonnaise, apple cider vinegar, and monk fruit until smooth.
- Combine and Serve: Pour dressing over salad, toss to coat, and chill for 30 minutes before serving.
Notes
For a lighter option, use turkey bacon or vegan alternatives. This salad can be made ahead of time and tastes even better after chilling.
- Prep Time: 15
- Cook Time: 10
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 1g
- Sodium: 650mg
- Fat: 32g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 60mg
Keywords: keto, broccoli salad, low carb, healthy, side dish