Keto Broccoli Salad

Keto Broccoli Salad

 

This is a great summer BBQ side dish but just as at home on the Thanksgiving table.

Makes 6 servings

Ingredients

  • 3 heads broccoli, cut into bite-size pieces
  • 1/2 cup shredded cheddar cheese
  • 1/4 red onion, thinly sliced
  • 1/4 cup toasted sliced almonds
  • 3 slices bacon, cooked and crumbled
  • 2 tablespoons freshly chopped chives
  • salt and pepper
  • ----
  • Dressing
  • 2/3 cup mayonnaise
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • Kosher salt
  • Freshly ground black pepper

Directions

In a medium pot or saucepan, bring 6 cups of salted water to a boil. While waiting for the water to boil, prepare a large bowl with ice water. Add broccoli florets to the boiling water and cook until tender, 1 minute. Remove with a slotted spoon and immediately place in the prepared bowl of ice water. When cool, spin the broccoli in a salad spinner. You will need to spin it at least twice. In a medium bowl, whisk dressing ingredients to combine. Season with salt and pepper to taste. Combine all salad ingredients in a large bowl and toss with dressing until ingredients are combined and fully coated in dressing. Refrigerate until ready to serve.

Chef’s Note: This is a great summer BBQ side dish but just as at home on the Thanksgiving table.

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