Ingredients
Salad Base
- 1 head Iceberg lettuce, chopped into bite-size pieces, divided
- 2 cups finely chopped broccoli, divided
- ½ cup diced green pepper, divided
- ¼ cup diced red onion, divided
- 2 stalks celery, diced, divided
- 2 cups shredded cheddar cheese, divided
- 16 ounces bacon, fried and crumbled, divided
Dressing
- 2 cups keto mayonnaise
- 2 tablespoons granulated sugar substitute (Swerve)
Method
Preparation
- In a small mixing bowl, add mayonnaise and sugar. Stir well to combine. Set aside.
- Place half of the lettuce in a deep dish (13x9 inch pan). Sprinkle half of the broccoli, green pepper, onion, and celery over the lettuce.
- Top with half of the dressing. Using a spatula, spread dressing evenly over the salad.
- Add half of the cheese and half of the bacon.
- Layer on the remaining lettuce, then the remaining vegetables, followed by the rest of the dressing. Top with the remaining cheese and bacon.
- Cover the salad and refrigerate overnight before serving.
Serving
- Serve this salad straight from the fridge as a cool side dish or as a tasty lunch.
- Use a spatula to scoop out portions, ensuring a healthy mix of the layers.
Storage
- Keep leftover salad in an airtight container in the refrigerator. It will stay fresh for a few days.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 8gProtein: 12gFat: 20gSaturated Fat: 8gSodium: 400mgFiber: 3gSugar: 1g
Notes
Use fresh, crisp vegetables for the best flavor. You can use any low-carb mayonnaise if you want alternatives to the keto mayo. Make sure to let it sit in the fridge overnight for the flavors to meld well.
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