Fellow low-carber’s! If you’re tired of the usual side salad try
this amazing Broccoli-Beet Salad recipe! It is mother and mother-in-law
approved ;)
Broccoli-Beet Salad Ingredients
- 2 (small) broccoli heads
- 8 slices bacon (organic/uncured),
cooked, drained and crumbled
- ½ cup finely chopped red onion
- ½ cup shredded, mozzarella cheese
- ¼ cup salted, slivered almonds
- 1/8 cup dried cranberries
(optional for carb counters)
- 1 cup organic mayo
- 1 Tablespoons apple cider
vinegar
- ¼ cup Truvia, OR sweetener of choice
- ½ cup beets
- Salt and freshly ground black
pepper to taste
Directions
Wash, dry, and chop broccoli into tiny florets (throw away thick stems), combine with bacon, onion, mozzarella, almonds, beets, salt and pepper.
In separate bowl mix together mayo, vinegar, and sweetener of choice. Pour over
dry ingredients and mix well. Best if made night before serving. Lasts for up
to 5 days. However, it is much too tasty to not be gobbled up by then J
