Keto Broccoli Salad Food

KETO BROCCOLI SALAD | LOADED KETO SALAD RECIPE

Steps:

• Cook bacon until crisp and then crumble. Reserve aside 1 tablespoon of bacon fat and save the rest for another use.
• In a small bowl, mix together sour cream, mayo, apple cider vinegar bacon fat, and Splenda.
• In a large serving bowl, toss together the broccoli, cheese, onion, walnuts, bacon, and sunflower seeds.
• Pour in the dressing and toss to mix. Allow the salad to rest for 10-15 minutes before serving.

KETO BROCCOLI SALAD

Steps:

• Dice bacon into small bite-size pieces. Heat a large heavy-duty pan over medium-high heat. Add the bacon to the pan and cook for 3-5 minutes or until crispy
• In a small bowl, whisk all the ingredients for the dressing.
• In a large serving salad bowl, Add the chopped broccoli, cheddar cheese, red onion, nuts, sunflower seeds, and dressing. Toss to combine.
• Serve immediately or cover and store in the fridge for up to 2 days.

BROCCOLI SALAD

Steps:

• Whisk together all dressing ingredients in a bowl and set aside.
• In a large bowl, toss together all of the salad ingredients (if using blanched broccoli, make sure to let it cool completely before adding). Pour the prepared dressing over the broccoli and toppings. Lightly toss to make sure everything is evenly coated and mixed.
• Store in the refigerator and use within 3 days.

KETO BROCCOLI SALAD

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Chop and set aside.
• Combine broccoli, cauliflower, carrot, and green onions in a large bowl.
• Combine mayonnaise, vinegar, and sour cream in a separate bowl. Beat until smooth. Season with garlic powder and basil.
• Pour dressing over vegetables and toss to coat evenly. Chill until flavors meld, about 1 hour.
• Serve salad garnished with Cheddar cheese and cilantro.