Low Carb Amish Broccoli (Print Version)
A creamy blend of broccoli, cheddar, and bacon with a subtly sweet dressing for a fresh, low carb option.
# Ingredients:
Vegetables
01 -
6 cups fresh broccoli florets, cut into bite-sized pieces
Dairy
02 -
1 cup shredded sharp cheddar cheese
Meat
03 -
1 cup cooked crispy bacon bits
Condiments
04 -
1 cup mayonnaise
Sweeteners
05 -
3 tablespoons granulated erythritol or preferred low carb sweetener
# Instructions:
01 -
Rinse broccoli thoroughly under cold water and pat dry. Cut into small, bite-sized florets and place in a large mixing bowl or wide plastic container with a tight-fitting lid.
02 -
Add shredded sharp cheddar cheese and crispy bacon bits to the broccoli. Ensure bacon is fully cooled to maintain crispness.
03 -
In a small bowl, whisk together mayonnaise and granulated erythritol until the sweetener dissolves completely and dressing is smooth and glossy. Adjust sweetness to taste if desired.
04 -
Pour dressing over broccoli mixture. Gently fold with a spoon or spatula until florets are evenly coated and ingredients are well combined.
05 -
Transfer salad to a container with a tight lid if not already in one. Smooth the top and refrigerate for at least 1 hour or overnight to allow flavors to meld while keeping broccoli slightly crunchy.
06 -
Before serving, gently stir to redistribute any settled dressing. Serve cold directly from the container.
# Notes:
01 -
For smaller bites, chop broccoli finer. Add 1-2 tablespoons apple cider vinegar to dressing for tanginess. Season with garlic powder, onion powder, or black pepper to enhance flavor without adding carbs. Substitute other low carb sweeteners like monk fruit or stevia, adjusting quantities accordingly. For dairy-free option, omit cheese and add extra bacon plus nuts or seeds for crunch.