SERVINGS: 4
SOY-FREE
PREP TIME: 15 MINUTES
STAND TIME: 10 MINUTES
TOTAL TIME: 25 MINUTES
MACROS:
Fat: 80%
Carbs: 9%
Protein: 11%
PER SERVING:
Calories: 591
Total Fat: 54 g
Total Carbs: 13 g
Net Carbs: 9 g
Fiber: 4 g
Sugar: 4 g
Sugar Alcohol: 0 g
Protein: 17 g
Ingredients
FOR THE SALAD
6 slices bacon, cooked and crumbled (reserve 1 tablespoon fat for the dressing)
4 cups raw broccoli florets, cut into ¼-inch pieces
1 cup shredded sharp cheddar cheese
½ cup diced red onion
⅓ cup chopped walnuts
¼ cup sunflower seeds
FOR THE DRESSING
½ cup sour cream
½ cup mayonnaise
2 tablespoons apple cider vinegar
1 packet Splenda
1 tablespoon reserved bacon fat
Directions
FOR THE SALAD: In a large serving bowl, toss together the bacon, broccoli, cheese, onion, walnuts, and sunflower seeds.
FOR THE DRESSING: In a small bowl, combine the sour cream, mayonnaise, vinegar, sweetener, and the reserved bacon fat. Stir well to combine.
Pour the dressing over the salad; toss to combine. Allow the salad to stand for 10 to 15 minutes before serving.
EVEN FASTER TIPS
Use precooked bacon. If you’re in the habit of using precooked bacon, be sure to reserve some of the fat when you do cook bacon to have on hand for making the dressing and other uses.
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