This is how you get broccoli haters to eat the green stuff. Thank you, bacon!
Lightly coated in a apple-cider vinegar dressing, and tossed with almonds, carrots, red onions, and bacon, this salad is loaded with flavor and texture.
It's the perfect make-ahead side dish or it can be eaten as a light meal. Loaded with good fats, protein and veggies. A perfect combo for a keto dieter.
INGREDIENTS FOR THE SALAD Kosher salt 3 heads broccoli, cut into bite-size pieces 2 carrots, shredded 1/2 red onion, thinly sliced 1/2 cup sliced almonds (you may also use pecans or walnuts) 6 slices bacon, cooked and crumbled
FOR THE DRESSING 1/2 cup mayonnaise 3 tbsp. apple cider vinegar Kosher salt Freshly ground black pepper
In a medium sauce-pan, bring 4 cups of salted water to a boil. While waiting for the water to boil, prepare a large bowl with ice water.
Add broccoli florets to the boiling water and cook until tender, 1 to 2 minutes. Remove and place in the prepared bowl of ice water. When cool, drain florets in a colander.
In a large bowl, combine broccoli, carrots, red onion, almonds and bacon.
In a medium bowl, whisk together mayonnaise and vinegar and season with salt and pepper.
Pour dressing over broccoli mixture and stir to combine.
If you are Vegan or Vegetarian you can replace the Bacon with Tofu, Mushrooms, Edamame, Chickpeas.