Sunday, January 10, 2016

Broccoli-Beet Salad

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
  1. 2 (small) broccoli heads
  2. 8 slices bacon (organic/uncured), cooked, drained and crumbled
  3. ½  cup finely chopped red onion
  4. ½ cup shredded, mozzarella cheese
  5. ¼ cup salted, slivered almonds
  6. 1/8 cup dried cranberries (optional for carb counters)
  7. 1 cup organic mayo
  8. 1 Tablespoons apple cider vinegar
  9. ¼  cup Truvia, OR sweetener of choice
  10. ½ cup beets
  11. Salt and freshly ground black pepper to taste

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