Keto Broccoli Salad
This delicious keto broccolo salad is savory and fresh with an easy creamy dressing.
Servings: 6 servings
Equipment
Ingredients
- 6 cups broccoli bite sized pieces
- ½ cup cheddar cheese shredded
- ½ cup bacon bits
- ¼ cup sunflower seeds
- 2 stalks green onions sliced
Dressing
- 3 tablespoons cider vinegar
- 2½ teaspoons sweetener such as swerve
- ½ teaspoon dry mustard
- 1 cup mayonnaise
- salt & pepper to taste
Instructions
- Wash broccoli, drain, and pat dry.
- In a small bowl, make the dressing by combining cider vinegar, sweetener, dry mustard, mayonnaise, salt and pepper.
- In a large bowl, add broccoli, cheddar cheese, bacon bits, sunflower seeds, and green onions. Toss all ingredients with the dressing mixture.
- Refrigerate for at least one hour before serving.
Notes
- Toast nuts and seeds in a sauté pan and cool to make them crunchy and flavorful.
- Whip the dressing in a blender to make it extra creamy.
- Make up to a day ahead and add the dressing before serving.
- Leftovers will keep in the refrigerator for up to 3 days.
- Freeze leftovers without dressing for up to 1 month in the freezer.
Nutrition
Calories: 453kcal | Carbohydrates: 16g | Protein: 13g | Fat: 40g | Saturated Fat: 7g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 686mg | Potassium: 385mg | Fiber: 5g | Sugar: 2g | Vitamin A: 728IU | Vitamin C: 82mg | Calcium: 140mg | Iron: 1mg