Picnic

Bacon and Broccoli Keto salad is for Lunch.

Bacon and Broccoli Keto salad takes 60 minutes to prepare.

Bacon and Broccoli Keto salad takes 30 minutes to cook.

Bacon and Broccoli Keto salad makes 18 servings.

The ingredients for Bacon and Broccoli Keto salad are:

5 serving "Fisher" Almonds, Sliced (1 oz)
16 tbsp Best Foods Vegan Mayo
15 cup, chopped Broccoli, fresh
10 tsp Splenda
2 cup Hearts of Palm
30 serving Bacon (Oscar Meyer, Center Cut)
16 tbsp White vinegar
1 medium (2-1/2" dia) Onions, raw
15 serving Smithfield Bacon, Thick Cut (1 Slice)
10 serving Green Onion (fresh-1 stalk)

Here is how you make Bacon and Broccoli Keto salad:

Cook bacon till crispy. Lightly toast almond slices on stovetop until toasted. Mix mayo and two cans of hearts of palm in blender to puree. Soak one chopped onion in white vinegar with Splenda for 15 minutes. Add to puree. Add salt and pepper to taste. Chop broccoli down to bite size pieces. Mix puree and broccoli into a large bowl. Add in toasted almonds. Crumble the cooked bacon and add into mix. Mix well! For best flavor, allow to sit overnight in fridge. Enjoy! Serving Size: About 18 servings at 1 cup per servingNumber of Servings: 18Recipe submitted by SparkPeople user MISSMELISSA500.

The nutritional information for Bacon and Broccoli Keto salad is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 160.0

• Total Fat: 13.4 g
• Cholesterol: 12.5 mg
• Sodium: 379.1 mg
• Total Carbs: 6.2 g
• Dietary Fiber: 3.0 g
• Protein: 5.2 g

The dietary needs meet for Bacon and Broccoli Keto salad is Low Carb