Servings: 10

Dressing: subheading: Dressing:
1 to 1 1/2 cup mayonnaise 1 to 1 ½ cup mayonnaise
3 tablespoons apple cider vinegar 3 tablespoons apple cider vinegar
2 tablespoons lemon juice 2 tablespoons lemon juice
1 tsp dry mustard 1 tsp dry mustard
1/2 tsp salt ½ tsp salt
1/2 tsp ground pepper ½ tsp ground pepper
3 tablespoons Swerve or 1 tablespoon Trim Healthy Mama Sweet Blend 3 tablespoons Swerve or 1 tablespoon Trim Healthy Mama Sweet Blend
1 teaspoon sesame oil 1 teaspoon sesame oil
Salad: subheading: Salad:
1 pound broccoli florets, blanched 1 pound broccoli florets, blanched
1/2 head cauliflower, cut in florets, blanched or 5 sliced mini peppers ½ head cauliflower, cut in florets, blanched or 5 sliced mini peppers
1/4 pound cooked and crumbled bacon ¼ pound cooked and crumbled bacon
1/2 small red onion, diced ½ small red onion, diced
1 cup shredded Cheddar cheese 1 cup shredded Cheddar cheese
1/2 cup shredded Parmesan cheese ½ cup shredded Parmesan cheese
1/4 cup Sunflower seeds ¼ cup Sunflower seeds
1/4 cup Pumpkin seeds ¼ cup Pumpkin seeds

In a medium bowl, whisk together the salad dressing.  Taste and add more sweetener or lemon juice to taste.
In a large bowl, add all the salad ingredients. Toss to mix. Add the salad dressing and toss to coat the veggies. I start with half the dressing and add more if needed. Leftover dressing is delicious on spinach salad.
I like to blanch the broccoli and cauliflower so it isn’t completely raw.

The carb eaters can add a sprinkle of dried cranberries or raisins.  The carb eaters can add a sprinkle of dried cranberries or raisins.