Post by Loupy on Jun 26, 2016 18:54:32 GMT -7
SUGAR-FREE BROCCOLI BACON SALAD (LOW CARB, DIABETIC-FRIENDLY, GLUTEN-FREE)
From: Lauren Benning @ healthyindulgences.net/
The combination of textures and flavors make this seemingly humble veggie salad a feast for the senses! I scaled back on the cheese and tossed in some sunflower seeds for crunch, but you can play around with the ingredients to suit your tastes. To make it dairy-free, omit the cheese. Tastes best with my 1 Minute Mayo!
Prep time: 15 min
Total time: 15 min
Serves: 10
Ingredients
1 head (368g, 13 oz) broccoli
8 slices (40g, 1.4 oz) crisp cooked bacon, drained and crumbled
1/2 cup (75g, 2.6 oz) finely diced red onion
4 ounces (113g) sharp cheddar cheese, grated or cut into small (1/2″) cubes
1/4 cup (35g, 1.2 oz) sunflower seeds, roasted and salted
1 cup (236mL) mayo
2 Tablespoons (15mL) apple cider vinegar
1/4 cup (50g, 1.7 oz) stevia blend*, Truvia, OR sweetener of choice
1 cup (2.6 oz, 75g) cherry tomatoes, halved
Salt and freshly ground black pepper
Instructions
Rinse off tomatoes and broccoli thoroughly and pat dry.
Trim leaves from broccoli stalk and cut off the tough end.
Chop the stalk into 1 inch slivers and cut the head into very small florets.
Place broccoli pieces into a large mixing bowl.
Add in the bacon bits, onion pieces, cheese, tomato halves, and sunflower seeds.
In small bowl or glass measuring cup, whisk together mayo, sweetener, and vinegar.
Grate in black pepper and add a pinch of salt.
Pour dressing into veggie mix and toss gently to coat.
Keeps for one week in the fridge.
Notes
*If you want to make your own stevia blend for this recipe, use 1/4 cup erythritol + 1/4 teaspoon pure stevia extract. In this recipe, I used Trader Joe’s. It is one of the few non-bitter stevia brands on the market.
Nutrition Facts
Per Serving (excluding unknown items):
252 Calories
25g Fat
6g Protein
4g Carbohydrate
2g Dietary Fiber
20mg Cholesterol
326mg Sodium
From: Lauren Benning @ healthyindulgences.net/
The combination of textures and flavors make this seemingly humble veggie salad a feast for the senses! I scaled back on the cheese and tossed in some sunflower seeds for crunch, but you can play around with the ingredients to suit your tastes. To make it dairy-free, omit the cheese. Tastes best with my 1 Minute Mayo!
Prep time: 15 min
Total time: 15 min
Serves: 10
Ingredients
1 head (368g, 13 oz) broccoli
8 slices (40g, 1.4 oz) crisp cooked bacon, drained and crumbled
1/2 cup (75g, 2.6 oz) finely diced red onion
4 ounces (113g) sharp cheddar cheese, grated or cut into small (1/2″) cubes
1/4 cup (35g, 1.2 oz) sunflower seeds, roasted and salted
1 cup (236mL) mayo
2 Tablespoons (15mL) apple cider vinegar
1/4 cup (50g, 1.7 oz) stevia blend*, Truvia, OR sweetener of choice
1 cup (2.6 oz, 75g) cherry tomatoes, halved
Salt and freshly ground black pepper
Instructions
Rinse off tomatoes and broccoli thoroughly and pat dry.
Trim leaves from broccoli stalk and cut off the tough end.
Chop the stalk into 1 inch slivers and cut the head into very small florets.
Place broccoli pieces into a large mixing bowl.
Add in the bacon bits, onion pieces, cheese, tomato halves, and sunflower seeds.
In small bowl or glass measuring cup, whisk together mayo, sweetener, and vinegar.
Grate in black pepper and add a pinch of salt.
Pour dressing into veggie mix and toss gently to coat.
Keeps for one week in the fridge.
Notes
*If you want to make your own stevia blend for this recipe, use 1/4 cup erythritol + 1/4 teaspoon pure stevia extract. In this recipe, I used Trader Joe’s. It is one of the few non-bitter stevia brands on the market.
Nutrition Facts
Per Serving (excluding unknown items):
252 Calories
25g Fat
6g Protein
4g Carbohydrate
2g Dietary Fiber
20mg Cholesterol
326mg Sodium
