Salads may seem boring - but here's something to spice that up a bit. This broccoli salad is keto-friendly but still hits everything your taste buds desire. Salt, fat from cheese, and fun flavors from bacon, almonds, and chives. Topped off with savory dressing, this works as a meal or a side - for lunch or for dinner.
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KETO BROCOLLI SALAD
Serves 4 people.
INGREDIENTS
FOR THE SALAD
- kosher salt
- 3 heads broccoli, cut into bite-size pieces
- 1/2 c. shredded Cheddar
- 1/4 red onion, thinly sliced
- 1/4 c. toasted sliced almonds
- 3 slices bacon, cooked and crumbled
- 2 tbsp. freshly chopped chives
FOR THE DRESSING
- 2/3 c. light mayonnaise
- 3 tbsp. apple cider vinegar
- 1 tbsp. 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 to 2 minutes. Remove with a slotted spoon and place in the prepared bowl of ice water. When cool, drain florets in a colander.
- In a medium bowl, whisk to combine dressing ingredients. Season to taste with salt and pepper.
- Combine all salad ingredients in a large bowl and pour over the dressing. Toss until ingredients are combined and fully coated in dressing. Refrigerate until ready to serve.
[Find the recipe here at Delish]
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