This low carb broccoli salad is truly divine. Take it to a potluck and share with friends or make a back for diner tonight. Most broccoli salad recipes call for sugar in the dressing, but being low carb I decided to use a squeeze of liquid splenda Which makes it low carb friendly and better for you and me.
If you are one of those who try to stay away from artificial sweeteners I personally think this recipe taste just as great without the sweetener and vinegar!
So, how is it made?
first you collect the three main, yummy ingredients!
My favorite part about this recipe is that the dressing uses mayonnaise as a base. You’re probably wonder why and it’s because the mayo that I use (Dukes) has a whopping 0 carbs and is the closest to homemade mayo that I have ever had!. The different flavors in this recipe each bring their own unique component that take this recipe from OK to delicious.
Most broccoli recipes suggest to serve immediately, which you could, but I like refrigerating it for at least an hour gives the flavors time to combine.
So now what?
Toss all of your yummy ingredients (found below in the recipe) into a bowl!
Mix, refrigerate, enjoy!
Recipe for Low Carb Broccoli Salad
1 bunch fresh broccoli, cut in small pieces
¾ cup mayonnaise
2 Tablespoons apple cider vinegar
1 tsp. Liquid splenda or other sugar substitute
6 slices bacon, cooked crisp then chopped
½ cup cheddar cheese, grated
Lightly steam broccoli for a minute or two. Drain and cool. In a large bowl, mix the mayonnaise, vinegar and stevia with a whisk. Toss the broccoli, bacon and cheddar cheese into the dressing.
Refrigerate for about 1 hour
- Total Carbs: 13 g
- Fiber: 8g
- NET Carbs: 5 g
- Net Carbs Per Serving : 2
Nutrition facts from Myfitnesspal