FOR THE SALAD Kosher salt 3 (normal) heads broccoli, cut into bite-size pieces 1/2 c. cheddar, shredded 1/4 red onion, thinly sliced 1/4 c. toasted sliced almonds 3 slices bacon, cooked and crumbled 2 tbsp. freshly chopped chives
FOR THE DRESSING
2/3 c. mayonnaise
3 tbsp. apple cider vinegar
1 tbsp. dijon mustard
Freshly ground black pepper
In a medium pot or saucepan, bring 6 cups of salted water to a boil. While waiting for the water to boil, prepare a large bowl with ice water.
Add broccoli florets to the boiling water and cook until tender, 1 minute. Remove with a slotted spoon and immediately place in the prepared bowl of ice water. When cool, spin the broccoli in a salad spinner. You will need to spin it at least twice.
In a medium bowl, whisk to combine dressing ingredients. Season to taste with salt and pepper.
Combine all salad ingredients in a large bowl and pour over dressing. Toss until ingredients are combined and fully coated in dressing. Refrigerate until ready to serve.
Credit to: www.delish.com/cooking/nutrition/a28186450/keto-broccoli-salad-recipe/