Broccoli Kale Salad
Flawelessly Keto Salad
Time: 30 minutes
Serves: 5
Broccoli Kale Salad
INGREDIENTS
2 heads of broccoli, chopped into florets - include some chopped stem too!
2 bunches of dinosaur kale (aka Tuscan kale), destemmed then rolled and sliced into thin strips
1 cup sharp cheddar cheese, shredded
2/3 cup raisins
1/2 cup chopped bacon (reserve fat for dressing)
1/2 cup sunflower seeds
1/3 cup red onion diced into small pieces
DRESSING
Reserved Bacon Fat
3/4 cup mayo
1/4 cup sour cream
1 1/2 Tablespoon white wine vinegar
2 Tablespoons maple or agave syrup
1/4 teaspoon salt
1/4 teaspoon pepper
METHOD
Pull the kale leaf from the stems.
2. Roll the kale leaf and slice into thin strips.
3. Chop your cooked bacon, shred your cheese, and chop your onions. Prep, prep, prep!
4. Combine broccoli, kale, cheddar cheese, raisins, bacon, sunflower seeds, and onion in a large salad bowl or platter.
5. In a separate, small bowl, whisk together bacon fat, mayo, sour cream, vinegar, sugar, salt, and pepper until smooth and well-combined.
6. Pour dressing over broccoli combination and toss.
Pinteresting?
If you enjoyed this blog, I’d be grateful if you shared it. Thank you!
