Keto Broccoli Salad with Poppy Seed Dressing
This Keto Broccoli Salad with Poppy Seed Dressing is crunchy, creamy, easy, and satisfying. Make-ahead and meal-prep friendly it's perfect for everyday meals and gatherings.
Ingredients
- 5 cups broccoli florets, chopped
- 4 strips cooked bacon, chopped
- ½ cup chopped walnuts
- ¼ cup red onion, diced
For the poppy seed dressing
- ½ cup full-fat mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon Swerve Granular sweetener, (optional)
- 1 tablespoon poppy seeds
- ¼ teaspoon salt
Instructions
- Make the dressing. In a small bowl, stir together the mayonnaise, apple cider vinegar, granular sweetener, poppy seeds, and salt until well mixed.
- Make the salad. In a large bowl, add the broccoli, crumbled bacon, chopped walnuts, and diced red onion. I like to reserve a little bacon, walnuts, and onions for topping at the end (especially if I’m serving this dish table side or bringing it to a gathering), but it’s not necessary. Top with salad dressing and toss to coat.
- Serve (or chill). Sprinkle extra bacon, walnuts, and onions over top and serve immediately, or keep refrigerated until ready to serve (up to 3 days).
Notes
Storage: Store in an airtight container in the refrigerator for up to 4 days.
Nutrition Info: Per serving (based on 4 servings), 420 Calories; 9g Protein; 39g Fat; 4g Net Carbs.