Name: Keto Amish Broccoli Cauliflower Salad
Prep time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 1 cup mayonnaise (keto, no sugar added); ½ cup sour cream; 2 tablespoons apple cider vinegar; 2 tablespoons granulated sugar substitute (Swerve); ½ teaspoon salt; ¼ teaspoon pepper; 8 ounces bacon, fried and crumbled; 5 cups broccoli, chopped; 5 cups cauliflower, chopped; 2 tablespoons onion, diced; 8 ounces cheddar cheese, cubed

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This broccoli cauliflower salad is the perfect dish to bring to a party, picnic, or potluck! You’ll be sure to get requests for the recipe. It also makes an excellent side to serve your family to make any meal extra special.

Did you think going keto and low carb meant you could no longer have many of your favorite dishes? Did you think you’d be limited to a few choice foods? By making a few simple modifications, this is just one of so many dishes that prove you can eat keto without giving up flavor or variety!

How is this different from “traditional” broccoli cauliflower salads?

I made this one different by adding less onions to decrease the carb count. It also has Swerve granulated sweetener instead of sugar which adds zero net carbs to the dish. There are no raisins or craisins; but many people prefer the salad without these anyhow.😊 Of course, it still has bacon and cheese; and it’s tossed in a fantastic creamy dressing. There are also no sunflower seeds in this recipe. They come in at about 5 grams of carbs per 1/4 cup, so not a bad option if you’d like to toss in a few to your recipe.

Are there different ways to cook the bacon?

There are numerous ways to cook bacon. I actually use a few different methods for different recipes. If I’m making bacon for BLT’s, I usually make my bacon in the oven. Line a rimmed cookie sheet with parchment paper. Place the bacon strips side by side without overlapping. Then put into the oven (don’t pre-heat) at 375 degrees. Depending on how crisp you like your bacon, it will be done in 15-20 minutes. If I’m making bacon for bacon and eggs, I prefer to cook it on the stove top. It seems to get less crisp this way.

If I am making bacon for a recipe that calls for cooked and crumbled bacon, I cook it on the stove. I actually cut the bacon up with kitchen scissors into bite sized pieces and cook it over medium heat in a skillet. The first time I cut up my bacon with scissors, I seriously wondered how I got to be 40 something and didn’t know that trick!

Helpful Hints:

*A medium sized head of cauliflower equals about 4-5 cups of chopped cauliflower.

*You can use a combination of florets and some stems from the broccoli and cauliflower for this salad.

*If you don’t want to use cubed cheese, you can shred it instead.

Main Kitchen Equipment and Utensils:

Skillet

Large mixing bowl

Small mixing bowl

Measuring cups

Measuring spoons

Splash of Encouragement:

***A kind word is never a wasted word***

Keto Amish Broccoli Cauliflower Salad

Yield: 12 Servings

Prep Time: 30 minutes

Total Time: 30 minutes

Ingredients

For the salad:

8 ounces bacon, fried and crumbled
5 cups broccoli, chopped
5 cups cauliflower, chopped
2 tablespoons onion, diced
8 ounces cheddar cheese, cubed

For the dressing:

1 cup mayonnaise (keto, no sugar added)
½ cup sour cream
2 tablespoons apple cider vinegar
2 tablespoons granulated sugar substitute (Swerve)
½ teaspoon salt
¼ teaspoon pepper

Instructions

For the salad:

1. In a medium skillet over medium heat, fry bacon until crisp. Drain well and crumble.
2. While bacon is cooking, chop broccoli and cauliflower and place into a large mixing bowl.
3. Dice onions. To cut the strong bite from the onions, place the diced onions in enough water to cover and let stand for at least five minutes before draining and adding to broccoli and cauliflower.
4. Cube cheddar cheese.
5. Add drained bacon and cubed cheese to broccoli and cauliflower and stir to combine.

For the dressing:

1. In a small mixing bowl, add mayonnaise, sour cream, apple cider vinegar, sugar, salt and pepper. Stir to mix all ingredients together.
2. Pour dressing over salad and stir well.
3. Refrigerate for 4 hours or overnight before serving.

Notes

Store salad in a tightly covered container in the refrigerator.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 353Total Fat: 29gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 51mgSodium: 684mgCarbohydrates: 6gNet Carbohydrates: 4gFiber: 2gSugar: 0gProtein: 14g

Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.