Low Carb Broccoli Salad

By aerin8

http://www.djfoodie.com/Broccoli-Salad

Ingredients

• 1 large (840g) bunch broccoli, including stalks, cut into florets
• 1 large (72g) carrot, washed and cut into sticks
• 1/4 cup (30g) dried cranberries, coursely chopped
• 1/2 cup (56.8g) bacon bits
• 1/2 cup (49.5g) pecans halves, toasted and coursely chopped
• 18 leaves (7.2g) fresh basil, hand torn
• 1/4 cup (61g) lemon juice, freshly squeezed
• 1/2 cup (108g) extra virgin olive oil
• salt and fresh cracked pepper, to taste

Details

Servings 8
Preparation time 20mins
Cooking time 20mins
Adapted from djfoodie.com

Preparation

Step 1

Place a large pot of water on the stove to boil over high heat. Once the water boils, add a large amount of salt. The water should be pretty salty.
Get a large bowl or pot of ice water ready.
Add your broccoli and carrots to the boiling water. Allow them to boil for 1 minute.
After 1 minute, remove the broccoli and carrots from the boiling water (colander or slotted spoon) and immediately place the veggies in the bowl of ice water. Make sure they are completely submerged. Stir them around, so they chill quickly.
Leave the veggies in the ice water for about 5 minutes, or until thoroughly chilled. If all the ice melts ... add a little more ice! The veggies need to be completely and totally chilled.
After the veggies have chilled, strain them through a colander and allow them to drip dry over a bowl, or in the sink. You want to eliminate as much water as possible.
While the veggies drip dry, add the rest of your ingredients to a large bowl.
Add your chilled and dried veggies to the salad bowl.
Toss all the ingredients together and taste. Adjust seasoning with salt and pepper.

Calories Fat Protein Carbs Fiber SA's Net Carbs
Per Serving: 232.49 19.88g 6.63g 12.4g 3.91g 0g 8.49g *