A creamy, crunchy keto salad featuring broccoli, bacon, cheddar cheese, and a tangy low-carb dressing.
Ingredients
4 cups broccoli florets, chopped
4 slices bacon, cooked and crumbled
1/2 cup shredded sharp cheddar cheese
1/4 cup red onion, finely diced
1/4 cup toasted almonds, chopped
1/4 cup mayonnaise
2 tablespoons sour cream
1 tablespoon apple cider vinegar
1 teaspoon erythritol or other keto sweetener
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
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Wash and chop broccoli into bite-sized florets; peel and thinly slice stems.
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Cook bacon until crisp, drain, and crumble.
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Toast almonds in a dry skillet until fragrant.
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Whisk together mayonnaise, sour cream, apple cider vinegar, sweetener, salt, and pepper.
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Combine broccoli, red onion, bacon, and toasted almonds.
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Toss with dressing and fold in shredded cheddar cheese.
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Chill at least 30 minutes before serving.