How to make low-carb broccoli salad

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Broccoli and cheddar cheese already go together perfectly in soup, so why not in a salad? This cold summer salad pairs barely steamed broccoli with cheddar, bacon, onion and almonds for a recipe you're sure to love. The recipe below is ideal for outdoor barbecues, a party – or pretty much any meal.
The broccoli in this salad can be served raw, if you prefer. In that case, cut the broccoli smaller, as for a slaw. You can also purchase bags of broccoli slaw to make your life even easier.
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Cooktop Cove
Low-Carb Broccoli Salad
4
10 minutes
10 minutes
20 minutes
1 pound broccoli, trimmed and cut into bite-sized florets
1/4 pound bacon, cooked and diced
1 cup mayonnaise
1/2 cup cheddar cheese, shredded
2 tablespoons red wine vinegar
4 scallions, thinly sliced
1/4 cup thinly sliced almonds
Place the broccoli florets in a bowl, cover with plastic wrap and microwave for about 2 to 3 minutes, until bright green.
Run under cold running water to cool, dry well and set aside.
Combine the mayonnaise, cheddar and red wine vinegar in a bowl. Mix together until smooth.
Add the broccoli and toss to coat with the dressing.
Add the bacon, scallions and almonds. Toss to coat one last time.
Chill before serving. (If making in advance, keep the almonds out of the salad and add just before serving so they retain their crunch.)
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