Keto Cauliflower, Eggs, and Bacon Salad recipe

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Ingredients

1 large head cauliflower, cut into small florets
¾ cup light mayonnaise
2 tablespoons yellow mustard, or more to taste
2 small dill pickles, finely chopped
1 teaspoon dill pickle juice
6 slices bacon, cooked and crumbled
3 hard-boiled eggs, peeled and chopped
salt and ground black pepper to taste

Nutrition Info

339.4 calories
carbohydrate: 16.6 g
cholesterol: 189.9 mg
fat: 25.2 g
fiber: 5.7 g
protein: 14.8 g
saturatedFat: 5.5 g
servingSize: -
sodium: 1116.6 mg
sugar: 7.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place 1/3 the cauliflower florets into a microwave-safe bowl, cover, and cook in the microwave until tender, about 6 minutes. Repeat with remaining cauliflower. Set aside to cool, about 30 minutes.

  2. Combine mayonnaise, mustard, pickles, and pickle juice in a large bowl. Add cooled cauliflower and mix with a spatula until florets are covered with dressing. Add cooked eggs and bacon, mix to combine. Cover and refrigerate for at least 1 hour so flavors can meld. Season with salt and pepper before serving.

Recipe Yield

4 servings

Recipe Note

I tried the Keto Potato Salad recipe on this site and liked it so much I wanted to make it a full meal, so I modified it accordingly. You can add onion and green onions and modify ratios depending on your tastes. Also good as a side dish.

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