Broccoli Bacon Salad
Course: SaladsCuisine: AmericanDifficulty: Easy
Servings
11
servingsPrep time
10
minutesCooking time
0
minutesCalories
195
kcalTotal Carbs
8
gramsNet carbs
4
gramsFat
17
gramsProtein
5
gramsThis broccoli salad brings the best of sweet and savory with a very complimentary balance of cheese, bacon, and red onion. Bring this to any summer picnic or barbecue and you will be a hero.
NOTE: This recipe packs a BIG red onion punch. We like like that in our family, but if you don’t, consider dialing it back to 1/2 cup of red onion the first time you make it.
Ingredients
1 lb blanched broccoli
2 TB granulated sweetener
2/3 cup mayonnaise
2/3 cup full fat sour cream
1 tsp sea salt
1 tsp freshly ground pepper
3 TB red wine vinegar
1/2 lemon lemon juice
1/2 cup or 4 slices of cooked chopped bacon
1 cup diced red onion
1 cup shredded cheddar (or cheese of your choice)
Directions
- Blanch the broccoli florets in boiling water for 30-60 seconds, then run cold water over them or put them in a ice water bath to stop the cooking. Drain the water from the broccoli in either a strainer or salad spinner.
- In a bowl or 4 cup measuring cup, whisk together the sweetener, mayonnaise, sour cream, salt, pepper, vinegar and lemon juice.
- In a large bowl, combine the broccoli, onion, cheese, and bacon, the pour the dressing over it and gently fold with a spatula until combined.
- Serve immediate or refrigerate over night to really bring out the flavor.
Recipe Video
Notes
- Macros are based on a serving size of approximately 2/3rds cup (or 100g).
Hi Steve!
Came to your website to pin your recipes to my pinterest list & realized I could privately send my email here. I would still like to send you chaffle tongs & I found a cute silicone waffle candy mold you could use to make flavored butters to top them with.
Thank you Steve! Just discovered your site and am about to go make the RYE Chaffle Starter! Woo HOO
I wanted to tell you that this broccoli salad is one of my go toos. Of course, I wished I could have the fully loaded one from the deli but…can’t do cranberry’s so, to add a little sweet, I use some red (or orange, or yellow) bell pepper. I also add sunflower seeds. I don’t usually add the cheese but that sounds good.
Thanks again…look forward to reading through your recipes.
I’ve had something similar to this but it had dried cranberries in it, too. I’m looking forward to putting this on my list of dishes to make frequently ;-D
Hi Steve. In your video, did you use fresh or frozen broccoli? I have a lb of frozen broccoli but hesitant to use because it might be too mushy. So I was thinking of just buying some fresh heads of broccoli. Well thanks in advance. Great recipe once again btw!
I used fresh. If I were to use frozen, I’d give it a little steam and add it at the very end.
Love so many of your recipes and your presentation of them. Also just started using Carb Manager which is a game changer! Just wondered if you ever considered adding some of your recipes to their database?
I have used Carb Manager to calculate my recipe macros until recently. It’s always been a bit cumbersome to use, but I really dislike the new update. I’ve started playing with Cronometer and I think that may be my tool going forward.
I brought this to a potluck and regular diet people raved about it! It will be my go to recipe this summer for mixed crowds! It was extremely satisfying eating it alongside a steak–didn’t miss or feel deprived of all the sweet desserts/chips/baked beans piled on everyone else’s plates. Can’t wait to try more of your recipes!