If there is one thing Mimi knows, it’s how to execute low carb staples, like her low carb broccoli salad recipe, that are totally easy and taste GREAT! as her and my dad have been on a low carb lifestyle for years! Obviously by now you guys are most likely familiar with my FWTFL lifestyle and a component of our program is to carb cycle… basically where you fuel your body to prevent fat loss plateaus and ensure your metabolism is working at its optimum pace [you can read the specifics here].
Having said that, sometimes it’s hard to get enough fats into my daily macros on low carb days so this delicious Broccoli Salad is one I can make ahead and snack on throughout my two-day carb cycle. It’s also makes for a great southern staple for a backyard barbecue and is assembled in under 15 minutes.
Without further adieu…
Mimi’s Low Carb Broccoli Salad Recipe
striped dish towels | gold flatware | glass serving bowl
TOTAL TIME: Prep 15 minutes + 1 hour chilling time
Makes: 4-5 Servings
Ingredients
- 2 cups fresh broccoli florets
- 1 cup shredded cheddar cheese
- 6 bacon strips, cooked and crumbled
- 1/3 cup finely chopped red onions (or green if preferred)
- 2/3 cup mayonnaise
- 2 ½ tablespoons white vinegar
- 2 ½ tablespoons Splenda (or similar low-carb sweetener)
Directions
In a bowl, combine broccoli, cheese, bacon and onion. In another bowl, whisk mayonnaise, vinegar and Splenda until thoroughly mixed. Pour the mixture over broccoli and toss to coat. Cover and refrigerate for at least 1 hour before serving.
Note: this recipe can easily be modified depending on your tastes with more or less cheese, bacon, onions and coating mixture.
Do you have a low carb broccoli salad recipe you love to make? Let me know in a comment below!
I can’t wait to try it