Broccoli Salad


Broccoli Salad

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Keyword keto
Servings 1



  • 1 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • ¼ cup sugar (or equivalent sweetener of your choice)

For the Broccoli Salad

  • 4 cups Broccoli cut into bite-sized pieces, stalk and all(except tough parts)
  • 5 strips cooked bacon
  • ½ cup onion, finely diced (I use white onion)
  • 1 cup dried Cranberries
  • 1 cup cheddar cheese (cut into ¼ inch cubes)
  • cup sunflower seeds
  • cup pumpkin seeds


For the Dressing:

  • Whisk together the dressing ingredients and adjust them to your personal taste. Set aside.

For the Broccoli Salad:

  • Set a skillet to medium heat. Lay the bacon strips in and cook covered until browned. Turn the bacon over and cook covered a few more minutes until browned but NOT burned.
  • Remove bacon to a cutting board and chop when cool to touch into 1/4 inch pieces. Set aside.
  • Meanwhile chop and measure broccoli, onion and cheese and pour into a large bowl.
  • Add the chopped bacon and remaining ingredients.
  • Pour the dressing over the assembled salad ingredients and stir gently until all parts of the salad are evenly coated.
  • Serve at room temperature of chilled. This salad can be made a day ahead and refrigerated. It holds up to a week in the fridge covered as leftovers.


Calories 355Unsaturated Fat 18 gFiber 4 g
Total Fat 25 gCholesterol 28 mgSugar 19 g
Saturated Fat 6 gSodium 476 mgProtein 8 g
Trans Fat 0 gCarbohydrates 28 g 
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