3 tbspSwerve Granulated Sweeteneror sweetener of choice
For the Salad
5-6cupsBroccoli Florets
1/2lbBacon (Crumbled) Weight prior to cooking
1/2Red Onion about 1/2- 3/4 cups
1cupShredded Cheddar Cheese
1/2cupSunflower Seedsroasted/salted
Instructions
To make dressing combine Mayonnaise, Apple Cider Vinegar and Swerve Sweetener, stir to combine, and set aside.
Cut 1/2 lb of raw bacon into 1/2- 1 inch pieces, add to pan and cook until crisp. Remove from pan and place on paper towel to drain.
Remove hard stems from broccoli leaving mostly florets. Break the florets into bite size pieces and place into a large bowl
Shred 1 cup of cheddar cheese. (sometimes I use a little extra, I love cheese!)
Dice half of a red onion
Measure out 1/2 cup roasted/salted sunflower seeds
Add remaining ingredients (with the exception of the dressing) to your bowl of broccoli and toss to combine.
Drizzle dressing over the tossed broccoli salad and stir to coat.
Place in refrigerator for a least 2 hours and up to a day for best flavors.
Notes
If not following a Keto diet or concerned about sugar content, sugar can be replaced for the swerve sweetener in this recipe.Cut your bacon before cooking, you can fit more into the pan and it makes perfect bacon bits for this salad.Save your broccoli stems for Broccoli "Rice" - Just pulse it in a food processor until it resembles bits of rice.To save time purchase pre-chopped and washed bags of broccoli. Just break them apart into bite size pieces.Make this Salad up to a day ahead, letting this salad rest in the fridge for 2 hours or up to a day results in the best flavors!Do not freeze this salad, eat it fresh. In our house this is not even an option - it's so good you won't have any left to freeze!I hope this Keto side dish adds some variety to your meals whether its steaks, sandwiches, or even served alongside your holiday turkey or ham. This one is sure to please! Enjoy, The Scrambled Eggs.
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