Broccoli Salad

This creamy Broccoli Salad with Bacon and Cheese is the perfect side dish for summer. An easy keto broccoli salad recipe that also features sweet apples and crunchy almonds.

Course Appetizer, Salad, Side Dish

Cuisine American

Prep Time 15

Cook Time 0

Refrigerate 1

Total Time 1 15

Servings

Calories 325kcal

Author Sharon Rhodes

Ingredients

3 cups bite sized broccoli florets
1/2 cup grated old/sharp cheddar cheese
1/4 cup chopped apple
4 slices cooked bacon chopped
1/4 cup almond slices
1/4 cup diced onion

FOR THE DRESSING

1/4 cup mayo
2 tbsp Greek yogurt or sour cream
1 tbsp white vinegar
1 tbsp maple syrup
1/8 tsp each of sea salt + fresh pepper

Instructions

Add all of the salad ingredients to a medium mixing bowl and give it all a good stir.
In a small bowl combine all of the dressing ingredients and stir well until it is smooth and creamy.
Pour the dressing over the salad ingredients and stir it all well to combine.
You can serve this salad right away but it is best after an hour in the fridge for the flavors to develop and the broccoli to soften slightly. Store any leftovers in a sealed container in the fridge and stir well before serving again. This will keep in the fridge for 3-4 days.

Notes

if you prefer to steam it first, here is how to quickly steam broccoli for salad - toss your broccoli into a pot with about 2 inches of boiling water in it, and cook it for about a minute. Strain it, rinse with cold water and pat it dry.
The leftovers of this creamy broccoli salad with cheese will last in the fridge for 3-4 days.
TIP! Keep it in a sealed container and give it a good stir before serving.
If you plan on making this salad ahead of time, consider keeping the dressing on the side until about an hour before serving. The salad can be served right away, but we like it best after it has been in the fridge for about an hour.

Nutrition