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Tuesday, June 2, 2015



This broccoli salad was over-the-top good!   Nothing like a delicious broccoli salad to take to barbecue and picnic get-togethers.  It just says "summer!"  The sweet sour dressing perfectly compliments this combination of ingredients. If you opt to leave the sweetener out, use apple cider vinegar. I associate broccoli salad with summer and good times during the summer months.  It makes an easy side and no hot oven necessary to make the vegetables. I am making this salad again tomorrow!  Yum!!

12 oz chopped, raw broccoli  (340 g)
1/cup chopped red onion (125 mL)
1 small apple, chopped, OR (optional)
  jicama, OR chayote squash, chopped
4 slices bacon, fried crisp and chopped
2/cup grated sharp Cheddar cheese (150 mL)
2/cup mayonnaise (150 mL)
Liquid sweetener (sucralose or stevia) to equal 3 tbsp sugar   (OPTIONAL) (45 mL)
2 tbsp lemon juice (30 mL)
1 tsp red wine vinegar, OR apple cider vinegar, (5 mL)
  (use the latter if leaving the no-carb sweetener out)

In large salad bowl, combine broccoli (chopped real small), red onion, apple (if using), bacon and Cheddar cheese.  In small bowl, combine mayonnaise, liquid sweetener, lemon juice and apple cider vinegar.  Whisk with wire whisk until smooth.  Pour dressing over salad and toss to coat.

Helpful Hint:  Instead of apple, if desired use toasted or untoasted sunflower seeds.

Yield:  6 servings
Without/with apple
224.9/237.1 calories
9.1/9.1 g protein
19.0/19.1 g fat
2.1/2.5 g fiber
4.4/7.2 g net carbs

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For other great Low-Carb, Gluten-Free recipes by the team & me:

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