Ingredients
Method
- In a large bowl, combine the fresh broccoli pieces, finely diced red onion, sunflower or pumpkin seeds, and cubed cheddar cheese.
- In a separate medium bowl, whisk together the mayonnaise, low-carb sweetener, and red wine vinegar until the dressing is smooth and well combined.
- Pour the prepared dressing over the broccoli mixture in the large bowl. Stir gently to ensure all ingredients are evenly coated.
- Cover the bowl and refrigerate the salad for at least 3 hours to allow the flavors to meld and the dressing to marinate the vegetables.
- Just before serving, add the cooked and crumbled bacon to the chilled salad. Stir well to incorporate.
- Season the salad with salt and pepper to taste, then serve immediately.
Notes
- For extra crispiness, ensure your bacon is fully cooked and cooled before crumbling.
- If the dressing seems thick, a splash of unsweetened almond milk can thin it slightly.
- Make ahead: this salad actually tastes better the next day, so it's ideal for meal prepping or preparing for a gathering. Store covered in the refrigerator for up to 3 days.
- To avoid a watery salad, ensure the broccoli is completely dry after washing. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If the dressing seems thick, a splash of unsweetened almond milk can thin it slightly.
- Make ahead: this salad actually tastes better the next day, so it's ideal for meal prepping or preparing for a gathering. Store covered in the refrigerator for up to 3 days.
- To avoid a watery salad, ensure the broccoli is completely dry after washing. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.