Bacon and Broccoli Keto salad

Minutes to Prepare: 60
Minutes to Cook: 30

Number of Servings: 18

Ingredients

5 serving "Fisher" Almonds, Sliced (1 oz) 16 tbsp Best Foods Vegan Mayo 15 cup, chopped Broccoli, fresh 10 tsp Splenda 2 cup Hearts of Palm 30 serving Bacon (Oscar Meyer, Center Cut) 16 tbsp White vinegar 1 medium (2-1/2" dia) Onions, raw15 serving Smithfield Bacon, Thick Cut (1 Slice) 10 serving Green Onion (fresh-1 stalk)

Directions

Cook bacon till crispy. Lightly toast almond slices on stovetop until toasted. Mix mayo and two cans of hearts of palm in blender to puree. Soak one chopped onion in white vinegar with Splenda for 15 minutes. Add to puree. Add salt and pepper to taste. Chop broccoli down to bite size pieces. Mix puree and broccoli into a large bowl. Add in toasted almonds. Crumble the cooked bacon and add into mix. Mix well! For best flavor, allow to sit overnight in fridge. Enjoy! Serving Size: About 18 servings at 1 cup per serving

Number of Servings: 18

Recipe submitted by SparkPeople user MISSMELISSA500.

Servings Per Recipe: 18

Nutritional Info Amount Per Serving

Calories: 160.0
Total Fat: 13.4 g
Cholesterol: 12.5 mg
Sodium: 379.1 mg
Total Carbs: 6.2 g
Dietary Fiber: 3.0 g
Protein: 5.2 g

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