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Broccoli-Cauliflower Salad

Delicious salad that everyone will love and perfectly meets the needs of those who eat low carb (LCHF or keto), dairy-free or gluten-free. Omit bacon for a vegetarian version. 4g total carbs/3g net carbs
Prep Time 25 minutes
Total Time 25 minutes
Servings 2
Calories 371kcal
Carbs (g):

Ingredients

Salad

  • 2 slices bacon
  • 2 eggs
  • 1 cup broccoli
  • 1 cup cauliflower
  • 2 cherry tomatoes

Dressing

  • 1/4 cup Duke's mayonnaise
  • 1 tablespoon Allulose
  • 2 teaspoons wine vinegar

Garnish

  • 1/2 teaspoon green onion tops

Instructions

  • Fry bacon until crisp, drain and crumble. At the same time, hard boil the eggs. Peel and chop the eggs when done, then let them cool while chopping the vegetables.
  • Chop broccoli and cauliflower and place in small bowl. Slice tomatoes thinly and add to bowl, along with bacon and eggs. 
  • Just before serving, mix mayonnaise, Allulose and vinegar. Stir until sugar is dissolved.
  • Pour dressing over salad and toss well.
  • Optional: slice green onion top thinly and use to garnish salad.

Notes

White vinegar or cider vinegar may be used in place of the wine vinegar; do not use balsamic vinegar as it is too sugary.
If you want a larger portion, use up to 1 cup additional broccoli (for 1 more carb gram per serving) but do not add additional cauliflower -- it has far more carbs than broccoli.
Do not use additional tomato if you are trying to stay very low carb -- tomatoes contain a lot of natural sugars.