calorie free salad dressing

LOADED KETO BROCCOLI CAULIFLOWER SALAD

This flavorful keto broccoli cauliflower salad is perfect for summer picnics and parties. Easy to prepare, it’s loaded with bacon, cheese, and other tasty ingredients, all tossed in a creamy, sugar-free mayo dressing. Each serving contains just 1.9g net carbs!

INGREDIENTS (SERVES 12)

  • 1 cup mayonnaise
  • 1 tbsp Swerve (or preferred sweetener)
  • 2 tbsp apple cider vinegar
  • 3 cups raw broccoli florets, chopped
  • 3 cups raw cauliflower florets, chopped
  • ½ red onion, chopped
  • ½ cup shredded cheddar cheese
  • 8 oz bacon, cooked and crumbled
  • ½ cup raw pecan pieces
  • Salt and black pepper to taste

INSTRUCTIONS

  • Prepare the Bacon:
    • Cook the bacon using your preferred method, then let it cool before crumbling. Set aside.
  • Make the Dressing:
    • In a small bowl, whisk together the mayonnaise, Swerve, and apple cider vinegar until smooth.
  • Assemble the Salad:
    • In a large bowl, combine the chopped broccoli, cauliflower, red onion, cheddar cheese, and pecans.
    • Pour the dressing over the salad and mix well to coat evenly.
  • Add the Bacon & Chill:
    • Fold in the crumbled bacon. If making the salad ahead of time, add the bacon just before serving to keep it crispy.
    • Refrigerate until ready to serve.

NUTRITIONAL INFORMATION (PER SERVING)

  • Calories: 235
  • Fat: 22.6g
  • Carbs: 4.8g
  • Fiber: 2.9g
  • Protein: 5.2g
  • Net Carbs: 1.9g

Enjoy this crunchy, creamy, and satisfying keto salad at your next gathering! 

CREAMY TUNA PASTA SALAD RECIPE

Here’s a quick, easy, and delicious recipe for a creamy tuna pasta salad with mayo! Packed with flavor and perfect for lunch, a light supper, or even a picnic, this cold salad is both healthy and satisfying. Follow my simple step-by-step guide to make this tasty dish!

INGREDIENTS

  • 3 cups dried fusilli pasta (you can swap this with farfalle, penne, or macaroni)
  • 14 oz canned tuna (drained, you can use tuna packed in brine or spring water)
  • ½ cup light mayonnaise (you can use full-fat mayo as an alternative)
  • ½ cup Greek yogurt
  • 1 ½ cups cucumber (chopped)
  • 1 tbsp rice wine vinegar
  • 1 tbsp capers (optional, or swap with kalamata olives—though they’re technically different, they work here)
  • 1 cup red bell peppers (chopped)
  • ¼ cup red onion (chopped, or substitute with chives, green onions, or shallots for a milder flavor)
  • 1 tbsp fresh dillweed (substitute with half the amount of dried dill)
  • Garlic salt, to taste
  • Black pepper, to taste
  • Red pepper flakes, to taste
  • Salt (for cooking pasta)

INSTRUCTIONS

  • Cook the pasta in salted boiling water according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
  • While the pasta is cooking, chop the cucumber, red bell peppers, and onion. Set aside. Drain the tuna and prepare the remaining ingredients.
  • In a large bowl, combine the cooled pasta, rice wine vinegar, garlic salt, red pepper flakes, and black pepper. Stir to combine.
  • Add the chopped red bell pepper, cucumber, onion, capers (or olives), and drained tuna. Mix well.
  • In a small bowl, whisk together the Greek yogurt, mayonnaise, and dill. Pour the dressing over the salad and toss everything together. Taste and adjust seasoning as needed.
  • Serve immediately, or chill in the fridge for up to 30 minutes to let the flavors meld together. Enjoy!

NOTES

  • Storage: This tuna pasta salad stays fresh in an airtight container in the fridge for up to 5 days. If it looks dry after storing, add more yogurt or mayonnaise to freshen it up.
  • Tips: Feel free to swap in any vegetables you like. Peas and sweetcorn are popular in tuna pasta salad and are a great option for picky eaters. Other veggies like tomatoes and celery also work well. If you’re not serving the salad immediately, make the dressing separately and add it just before serving to keep the pasta creamy longer.

NUTRITION

  • Calories: 261 kcal
  • Carbohydrates: 33g
  • Protein: 17g
  • Fat: 6g
  • Saturated Fat: 1g
  • Polyunsaturated Fat: 3g
  • Monounsaturated Fat: 1g
  • Trans Fat: 1g
  • Cholesterol: 23mg
  • Sodium: 349mg
  • Potassium: 337mg
  • Fiber: 2g
  • Sugar: 5g
  • Vitamin A: 1016 IU
  • Vitamin C: 40mg
  • Calcium: 50mg
  • Iron: 2mg