Description
This recipe delivers a satisfying, creamy, and flavorful low-carb salad using fresh broccoli and cauliflower, loaded with bacon, cheese, and seeds.
Ingredients
Scale
- 3 cups fresh broccoli florets, cut small
- 2 cups fresh cauliflower florets, cut small
- 6 slices bacon, cooked crisp and crumbled
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup sunflower seeds
- 1/4 cup red onion, finely chopped
- 1 cup mayonnaise (full fat)
- 2 tablespoons apple cider vinegar
- 1 tablespoon granular erythritol or preferred low-carb sweetener
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Blanch the broccoli and cauliflower florets in boiling water for 60 seconds. Immediately drain and plunge them into ice water to stop cooking and retain crunch. Drain well and pat dry.
- In a large bowl, combine the cooled broccoli, cauliflower, crumbled bacon, cheddar cheese, sunflower seeds, and chopped red onion.
- In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, erythritol, Dijon mustard, salt, and pepper until smooth. This is your dressing.
- Pour the dressing over the vegetable and bacon mixture. Toss gently until all ingredients are evenly coated.
- Cover the salad and refrigerate for at least 2 hours before serving. This allows the flavors to meld.
- Stir the salad lightly before serving.
Notes
- For the best texture, ensure the blanched vegetables are completely dry before mixing them with the dressing.
- You can prepare the bacon and chop the vegetables a day ahead of time. Store them separately.
- Use full-fat mayonnaise for the best creamy texture and to keep the carb count low.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3
- Sodium: 450
- Fat: 35
- Saturated Fat: 10
- Unsaturated Fat: 25
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 3
- Protein: 12
- Cholesterol: 45