My Keto Broccoli Salad works as a great side dish recipe, with a red wine vinegar mayo dressing that is dairy free.
Bring a pan of lightly salted water to the boil.
Prepare the broccoli by chopping it into small bite sized pieces.
Add the broccoli pieces to the boiling water and blanch for two minutes then drain and run under cold water (this will stop it cooking) and drain once more and pat dry with paper towels.
Mix together the red wine vinegar, low carb mayonnaise, salt, and pepper to make the Broccoli Salad Dressing.
In a large bowl, combine blanched broccoli pieces, green onion slices, cooked bacon pieces, and toasted sliced almonds (see below for directions on toasting almond slices)
Refrigerate for at least an hour before serving.
heat a skillet over a medium heat and when hot add in the almond slices in a single layer.
Watch them closely and stir for a 30 seconds to two or three minutes until the slices start to brown a little on both sides. Do not make the pan too hot or they will burn.
As soon as they are toasted to your liking remove them from the pan onto a plate and set aside to cool.
Servings - makes four cups, assumes one cup per serving. Carb count may vary depending on the mayonnaise you use but is about 8g carbs/ 5g net carbs per serving.
Broccoli - I prefer to blanch the broccoli so it's not quite as hard but still crisp and it only takes a couple of minutes, however, you can use raw broccoli if you prefer.
Almonds - you can sub these for other nuts or sunflower seeds for nut free.
Storage - I would not make this more than a day ahead, I think it will tend to get more soggy as time goes on. Store it in the fridge.
found on www.noshtastic.com