Keto Broccoli Salad with Bacon and Cheddar

This keto broccoli salad is dressed with a creamy mayonnaise-based dressing. Bacon bits and sharp cheddar greatly enhance its flavor.

Course Side Dish

Cuisine American

Prep Time 15

Rest time 1

Total Time 1 15

Servings servings

Calories 188kcal

½ cup mayonnaise
1 tablespoon white wine vinegar
½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt
¼ teaspoon black pepper
4 cups fresh broccoli florets 10 ounces
¼ cup bacon bits
½ cup sharp cheddar shredded

In a small bowl, whisk together the mayonnaise, vinegar, kosher salt, and black pepper.
Place the broccoli florets in a salad bowl. Add the dressing and toss to coat.
Mix in the bacon bits and cheddar. Cover and refrigerate the salad for 1-2 hours.
Remove the salad from the fridge 15 minutes before serving. Toss again, then serve.

I don't recommend using distilled white vinegar. It's too acidic.
I use store-bought bacon bits, but if you prefer, you can cook bacon and chop it.
Instead of bacon, or in addition to it, you can add ¼ cup of finely chopped nuts. I especially like pecans in this salad. Sunflower seeds are also very good.
Don't try to serve this salad right after making it. It does need an hour or two in the fridge. The time it spends in the fridge allows the flavors to develop and meld. It also slightly softens the broccoli.
You can keep the leftovers in an airtight container in the fridge for up to two days. Give them a gentle stir before serving them. I don't recommend freezing this salad.