Best Broccoli Salad With Cashews Low Carb Recipes

KETO BROCCOLI SALAD | LOADED KETO SALAD RECIPE

Steps:

• Cook bacon until crisp and then crumble. Reserve aside 1 tablespoon of bacon fat and save the rest for another use.
• In a small bowl, mix together sour cream, mayo, apple cider vinegar bacon fat, and Splenda.
• In a large serving bowl, toss together the broccoli, cheese, onion, walnuts, bacon, and sunflower seeds.
• Pour in the dressing and toss to mix. Allow the salad to rest for 10-15 minutes before serving.

BROCCOLI CASHEW SALAD

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Cool bacon and crumble into pieces.
• Whisk together the mayonnaise, cider vinegar, and sugar in a mixing bowl until the sugar has dissolved. Add the broccoli, raisins, cashews, onion, and crumbled bacon. Stir until evenly coated. Cover and refrigerate the salad for at least 2 hours. Let stand at room temperature 15 to 20 minutes before serving.

BROCCOLI SALAD WITH CASHEWS LOW CARB

Steps:

• In a good size pot (6 quart or larger) of boiling water, place the florets of broccoli and cook until water just reaches a boil again. This will result in tender-crisp broccoli.
• Once water reaches a boil, remove broccoli from heat and dump into a colander.
• Douse with cold water to stop the cooking.
• In a bowl, mix the mayo, cream and Splenda.
• Stir in the nuts and bacon (and optional raisins).
• Lightly toss in the broccoli.
• Taste and adjust seasonings, adding salt and pepper, a little extra mayo, Splenda or cream if needed.
• Refrigerate.