Fresh Broccoli Salad

Potato salad may be the king of Summer, but for us low-carbing, it can be an empty spot on your plate.
Luckily, robust and healthy broccoli can fill that spot!

There are hundreds of variations on this salad. Mine is almost exactly like my mayonnaise based slaw dressing.

Fresh Broccoli Salad
20oz fresh broccoli florets, cut into smaller pieces if they’re huge
1/2 of a red onion, sliced thinly and separated
1/3 cup walnut pieces
1/3 cup shredded fresh Parmesan or Asiago cheese
Dressing:
1/2 cup home made mayonnaise
3T good apple cider vinegar + stevia to taste OR
3T pear infused white balsamic vinegar (the pear infused is sweet enough without adding stevia)
2-3T water or half and half to thin dressing
salt and pepper to taste

Mix all the dressing ingredients. Toss with the broccoli and onion and refrigerate, covered, overnight or up to 24 hours.
Just before serving, toss in the walnut pieces and cheese.
You can add diced apple, pineapple, water chestnuts into this, use different cheeses or nuts.
It’s a very versatile recipe.

To make a more classic “potato salad” dressing, replace the dressing above with:
2/3 cup mayonnaise
3T prepared yellow mustard
1T vinegar
2T BBQ sauce of your choice (I prefer spicy, not sweet here)
splash of tabasco style hot sauce
salt and pepper to taste
Also to the vegetable mixture: add more diced onion, sliced celery(about 1 cup) and 2 hard boiled eggs, sliced or chopped.

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