LOW CARB BROCCOLI SALAD WITH BACON

By deiv3 on September 1, 2024

Introduction

Broccoli salad is a beloved dish that has graced many tables, particularly at barbecues, potlucks, and family gatherings. The crispness of the broccoli combined with the savory crunch of bacon creates a delightful contrast of flavors and textures. However, many traditional broccoli salads are laden with sugary dressings and unnecessary carbs, making them less than ideal for those following a low-carb lifestyle. That's where this Low Carb Broccoli Salad with Bacon comes into play—a healthier, yet equally satisfying version that doesn't compromise on taste.

This salad not only caters to low-carb dieters but also appeals to anyone who enjoys a fresh, flavorful, and nutrient-packed dish. Broccoli, a cruciferous vegetable, is renowned for its health benefits, including being rich in fiber, vitamins, and antioxidants. When paired with the smoky, salty goodness of bacon, it transforms into a dish that's not just healthy but downright irresistible.

The dressing for this salad is a creamy, tangy mix that perfectly complements the ingredients without overwhelming them. It's made with a base of mayonnaise and sour cream, keeping it rich and satisfying while cutting out unnecessary sugars. A dash of vinegar adds just the right amount of acidity to balance the flavors.

This Low Carb Broccoli Salad with Bacon is perfect for meal prep, as it holds up well in the fridge and even tastes better as the flavors meld together over time. Whether you're serving it as a side dish or enjoying it as a light lunch, this salad is sure to become a staple in your low-carb recipe rotation.

Ingredients:

4 cups fresh broccoli florets
8 slices bacon, cooked and crumbled
1/2 cup shredded cheddar cheese
1/4 cup red onion, finely chopped
1/4 cup sunflower seeds or chopped almonds (optional)

For the Dressing:

1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon erythritol or your preferred low-carb sweetener
Salt and pepper to taste

Instructions:

Prepare the Broccoli: Begin by washing and cutting the broccoli into bite-sized florets. You can either leave the broccoli raw for a crunchy texture or blanch it briefly in boiling water for 1-2 minutes for a slightly softer salad. If blanching, make sure to cool it quickly in an ice bath to stop the cooking process.
Cook the Bacon: While the broccoli is being prepared, cook the bacon until crispy. Once cooked, transfer it to a paper towel-lined plate to drain excess fat. When cool, crumble the bacon into small pieces.
Mix the Salad Ingredients: In a large bowl, combine the broccoli florets, crumbled bacon, shredded cheddar cheese, chopped red onion, and sunflower seeds or almonds if using.
Prepare the Dressing: In a small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, and erythritol. Taste and adjust the seasoning with salt and pepper.
Assemble the Salad: Pour the dressing over the broccoli mixture and toss everything together until the salad is well coated. Ensure the dressing evenly covers all the ingredients.
Chill and Serve: For the best flavor, cover the salad and refrigerate it for at least an hour before serving. This allows the flavors to meld together. Serve cold, and enjoy!

Tips:

Additions: Feel free to add in other low-carb veggies like diced bell peppers or cauliflower for extra crunch and flavor.
Storage: This salad can be stored in an airtight container in the fridge for up to 3 days.
Variations: Swap the cheddar for feta or blue cheese for a different flavor profile.