How To Make Tangy Broccoli Salad

 


What could be better than this tangy broccoli salad with bacon, cheddar cheese, pumpkin seeds, and a tangy dressing?  It’s a great salad or side dish, but since it requires no cooking, it’s also easy to prepare.  Most people would never notice that this is low carb, so it’s a great recipe to bring when you need something to share!






THE PREPARATION

 

2.5 pounds broccoli, cut into bite-size pieces

1/2 medium red onion, diced

1/2 cup pumpkin seeds

4 ounces cheddar cheese, cubed

3/4 cup mayonnaise

5 tablespoons erythritol

3 tablespoons apple cider vinegar

Salt and pepper, to taste

6 ounces cooked bacon, crumbled

 

THE EXECUTION

 

1. In a bowl, combine the broccoli, diced red onion, pumpkin seeds, and cubed cheddar cheese.

 

2. In a separate bowl, combine the mayonnaise, erythritol, and apple cider vinegar.

 

3.  Add the mayonnaise mixture into the salad and stir well. Season with salt and pepper to taste then place into the refrigerator for at least 3 hours.

 

4. Add the crumbled, cooked bacon before serving.

 

This makes a total of 8 servings of Tangy Keto Broccoli Salad. Each serving comes out to be 386.75 Calories, 30.73g Fats, 8.33g Net Carbs, and 15.24g Protein.


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