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This Broccoli Cheese Salad is the perfect combination of creamy, crunchy, and cheesy! Packed with fresh broccoli, sharp cheddar, and a tangy dressing, it’s a low-carb side dish that’s quick to prepare and full of flavor. Ideal for meal prep, potlucks, or a light lunch.
Why You’ll Love This Broccoli Cheese Salad
- Keto-Friendly: Perfect for low-carb diets.
- Quick to Prepare: Ready in just 15 minutes.
- Packed with Flavor: A mix of crunchy veggies, salty bacon, and creamy dressing.
My Experience Making This Salad
The first time I made this broccoli cheese salad, I was amazed by how such simple ingredients could create such an explosion of flavors! The sharpness of the cheddar pairs beautifully with the creamy dressing, while the crispy bacon adds a salty crunch. It has since become a staple in my kitchen, especially when I’m in the mood for a quick, nutritious dish.
Equipment Required
- Cutting Board: For chopping the broccoli and dicing the onion.
- Knife: To cut the vegetables into bite-sized pieces.
- Mixing Bowl: A large bowl to toss all the salad ingredients together.
- Small Bowl: For whisking the dressing separately.
- Whisk: To mix the dressing until smooth and creamy.
- Measuring Cups and Spoons: To accurately measure the ingredients for the salad and dressing.
- Refrigerator: To chill the salad for at least 30 minutes before serving.
Ingredients & Substitutions
- Fresh Broccoli: Use raw florets for the best crunch. Blanch briefly if you prefer a softer texture.
- Cheddar Cheese: Sharp cheddar works best, but you can substitute with Colby or gouda.
- Cooked Bacon: Adds smoky flavor and crunch. Turkey bacon or bacon bits work as substitutes.
- Red Onion: Provides a slight tang. Swap with green onions for a milder taste.
- Sunflower Seeds: Add a nutty crunch. Almond slivers or pumpkin seeds can also be used.
- Mayonnaise: Forms the creamy base for the dressing. You can substitute with Greek yogurt for a lighter version.
- Apple Cider Vinegar: Adds tanginess. White vinegar or lemon juice can be used instead.
- Sugar-Free Sweetener: Balances the flavors. Monk fruit, erythritol, or stevia are great options.
How to Make Broccoli Cheese Salad
- Prepare the Ingredients:
- Wash and chop the broccoli into small florets. Dice the red onion, shred the cheddar cheese, and crumble the cooked bacon.
- Mix the Dressing:
- In a small bowl, whisk together mayonnaise, apple cider vinegar, and sugar-free sweetener until smooth.
- Assemble the Salad:
- In a large mixing bowl, combine the broccoli, cheddar cheese, red onion, sunflower seeds, and bacon. Pour the dressing over the salad and toss until everything is well-coated.
- Chill and Serve:
- Refrigerate for at least 30 minutes to allow the flavors to meld. Serve cold and enjoy!
Pro Tips for Perfect Broccoli Cheese Salad
- Blanch the Broccoli: For a slightly softer texture, blanch the broccoli for 1-2 minutes, then shock it in ice water.
- Make Ahead: This salad tastes even better the next day after the flavors have melded.
- Add Protein: Turn it into a meal by adding grilled chicken or boiled eggs.
Serving Suggestions
- Pair With: Grilled meats, burgers, or keto casseroles for a complete meal.
- Garnish: Sprinkle with extra bacon or shredded cheese before serving.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 3 days. Stir before serving to redistribute the dressing.
- Freezer: Not recommended, as the broccoli and dressing don’t freeze well.
Common Questions and Helpful Answers
- Can I use frozen broccoli? Fresh is best, but you can use frozen if thawed and drained well.
- Is this salad dairy-free? Omit the cheese or use dairy-free cheese to make it suitable for a dairy-free diet.
- What other add-ins work? Try chopped nuts, dried cranberries (for non-keto), or diced bell peppers for extra flavor.
Nutrition Information (per serving)
- Calories: ~210
- Fat: 18g
- Protein: 6g
- Net Carbs: 3g
Broccoli Cheese Salad Recipe
Equipment
- Cutting board
- Knife
- Mixing bowl
- Small Bowl
- Whisk
- Measuring cups and spoons
- Refrigerator
Ingredients
- 4 cups broccoli florets chopped
- 1 cup shredded sharp cheddar cheese
- 1/2 cup cooked and crumbled bacon
- 1/4 cup diced red onion
- 1/4 cup sunflower seeds
- 1/2 cup mayonnaise
- 1 tbsp apple cider vinegar
- 1 tbsp sugar-free sweetener
Instructions
- Wash and chop broccoli into bite-sized florets. Dice red onion, shred cheese, and crumble bacon.
- In a small bowl, whisk mayonnaise, vinegar, and sweetener until creamy.
- Combine broccoli, cheese, bacon, onion, and sunflower seeds in a large bowl. Toss with dressing until well-coated.
- Refrigerate for 30 minutes before serving for best flavor.
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