Total Time
1hr 20mins
Prep 1 hr
Cook 20 mins

This is a delicious crunchy salad with kind of an Asian vibe. It makes a nice accompaniment for quiche or frittata, also great for picnics, pot lucks, & barbeques. Prep time does not include refrigerator time.

Ingredients Nutrition

Directions

  1. Cook bacon until crisp; drain on paper towels and crumble; set aside.
  2. Whisk mayonnaise, vinegar, salt, pepper, sesame oil, garlic powder, soy sauce, and Splenda together.
  3. Sprinkle the xanthan gum over the top and mix well.
  4. Cover and refrigerate for several hours.
  5. Cook bacon until crisp; drain on paper towels and crumble.
  6. Toss the broccoli, onions, bell pepper, celery, sunflower seeds, and crumbled bacon together in a large bowl.
  7. Add the dressing and toss to distribute evenly.
  8. Chill for several hours or until ready to serve.
  9. NOTE: Xanthan gum is a low-carb thickener that can be used as a substitute for flour or cornstarch in almost any recipe. It does not require cooking to work. I keep a shaker of it by the stove to thicken soups and gravies. I also use to to give a more bread- or cake-like texture to low-carb baked goods. It has a tendency to form lumps when added to liquids, so if you're using more than just a sprinkle or two it works better if you whisk it into a couple of tablespoons of cold water before you add it to your recipe. The brand I use is Authentic Foods (www.authenticfoods.com).

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