This salad goes good with most any meal.  I worked on this when I first met my friend Pamela and she’s allergic to greens (as in all salad greens).  She wanted to do my program but as you’ve seen the basis is lots of greens so that was difficult for her.  She’s able to enjoy broccoli so this salad is perfect.  I always make extra as it’s nice the next two days.

Ingredients

4 lbs Broccoli florets

1 small red onion, diced

1/2 cup dried cranberries

10 strips bacon, cook crisp

1/2 cup pine nuts

1 cup avocado mayonnaise (I make my own but there’s also good ones you can purchase like Primal Kitchen)

2 TBSP Apple Cider Vinegar

1/4 cup granulated Swerve

Salt to taste

Directions

Add Broccoli, red onion, cranberries, bacon, and pine nuts to large bowl and mix.  In a small bowl add mayo, apple cider vinegar and Swerve.  Add a little salt at a time until you like the flavor.  Mix into the broccoli mixture until it’s all coated and refrigerate at least an hour.  I like to make it in the morning and serve it at night.

 

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