Broccoli Salad Ingredients:4 cups fresh broccoli florets (bite-sized)1 cup shredded cheddar cheese6 slices cooked bacon, crumbled½ cup red onion, finely chopped (optional, or reduce for fewer carbs)½ cup sunflower seeds or chopped pecans (optional crunch)Dressing:1 cup mayonnaise (sugar-free)2 tbsp apple cider vinegar (or lemon juice)2 tbsp powdered erythritol (or monk fruit sweetener)Salt & pepper to taste Instructions:Prep the Broccoli – Wash and cut broccoli into bite-sized florets. Leave raw for crunch, or blanch 1–2 minutes if you prefer softer texture.Make the Dressing – Whisk together mayo, vinegar, sweetener, salt, and pepper until smooth.Assemble – In a large bowl, combine broccoli, cheese, bacon, onion, and seeds/nuts.Mix & Chill – Pour dressing over salad, toss well, and refrigerate for at least 1 hour before serving (this helps flavors blend). Keto Tips:Add hard-boiled eggs for extra protein.Swap cheddar for pepper jack or gouda for a flavor twist.Make ahead—it tastes even better the next day as the dressing soaks into the broccoli.
