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Aunt Rocky’s Broccoli Salad with Currants

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Level: Easy

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Description

This is a traditional broccoli salad that I adapted to be low carb by using a sugar substitute, and sugar-free dried currants. Suitable for Atkins, keto, lchf, low carb, diabetic, low glycemic, gluten-free, dairy-free, nut-free.

Ingredients

  • FOR THE SALAD:
  • 2 Tablespoons Sugar Free Dried Currants (See Notes), Reconstituted In Sweet Water
  • 4 cups Fresh Broccoli, Cut Into Florets
  • ¼ cups Red Onion, Chopped Fine
  • ¼ cups Bacon Crumbles (See Notes)
  • ¼ cups Salted Sunflower Seeds
  • FOR THE DRESSING:
  • 6 Tablespoons Best Foods Or Hellman's Mayonnaise
  • 2 Tablespoons Bragg's Cider Vinegar
  • 3 drops Liquid Sucralose (Or Liquid Sweetener Of Choice To Taste)
  • ¼ teaspoons Salt
  • ¼ teaspoons Coarse Ground Black Pepper

Preparation

Roughly chop currants (cut in half is good) and soak them in just enough water to cover, with 2 drops of EZ-Sweetz (liquid sucralose), or liquid sweetener of choice. Leave in water to plump up and become sweeter while you build the salad.

Cut the broccoli into small florets. Peel the stems with your knife or a peeler and use them, too. There are a lot of nutrients in broccoli hearts. Steam covered in microwave for 1 minute. (You don’t want it to get soft, just not quite as crisp as it is when raw.) Immediately drain, blot, and put in large mixing bowl.

Add onion, bacon crumbles, and sunflower seeds.

In a small bowl or measuring cup, combine mayonnaise, vinegar, liquid sweetener, salt and pepper. Mix well. Adjust sweetness to taste, if needed. Add to the mixing bowl with the salad ingredients.

Drain and blot the currants. Add to the salad bowl. Mix all well. Chill at least 1 hour before serving.

Makes 8 servings of approximately 1/2 cup.

Notes:
1. I use Gerbs Dried Fruit Zante Currants, available on Amazon.
2. I simplified the recipe by using ready-made bacon crumbles, but if you prefer larger chunks of bacon, cook 3-4 strips of bacon until crispy and crumble it up.
3. To make this a complete meal, double the sauce ingredients and add 1 1/2 pounds cubed cooked chicken, or use less chicken and add some shredded cheese. Be sure to adjust your carb counts for any add-ins.

Nutritional estimates are per serving based on exact ingredients I used, calculated with a free online recipe analyzer. I do not include sugar alcohols in my nutrition counts, as they are not absorbed by the body. Calories 140, Total Fat 12 g, Saturated Fat 2 g, Sodium 287 mg, Potassium 112 mg, Total Carbohydrate 6 g, Dietary Fiber 1 g, Net Carbs 5 g, Sugars 2 g, Protein 3 g. Macros: 77% fat, 9% protein, 14% carbs.

© June 3, 2017 Roxana Lopez for Aunt Rocky’s

For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes and Tips Group on Facebook, or follow me on Pinterest (auntrocky2).

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