Broccoli Salad with Bacon
Our broccoli salad with bacon is a low carb recipe that is best for a crowd. This healthy side dish has a creamy homemade dressing that compliments the fresh cold ingredients perfectly. Serve this simple classic summer salad at your next dinner party.
Servings: 7 cups
Calories: 350kcal
Ingredients
For the Dressing
- 1 cup mayonnaise
- 1 tablespoon granulated sugar
- 3 tablespoons white wine vinegar
For the Salad
- ½ cup crumbled bacon roughly 6 slices
- ¼ cup slivered almonds toasted
- 6 cups broccoli florets roughly 3 heads
- 1 cup grape tomatoes quartered
- ⅓ cup smoked Gouda cubed
- ⅓ cup sweet onion finely chopped
Instructions
Making the Dressing
- Whisk together the mayo, sugar and vinegar in a small bowl. Adjust the amounts of sugar or vinegar to taste. If necessary, add a bit of salt and black pepper. If you want it spicy, add crushed red pepper flakes.
Making the Salad
- Cook the bacon in a large skillet over medium heat until done, turning once with a fork. Drain on paper towels. Let cool, then chop or tear into smaller pieces. Set aside.
- Place a small skillet over medium heat. Add the sliced almonds, stirring frequently for a few minutes, until they are light brown. Remove from heat and put into a bowl.
- Rinse the broccoli heads and remove any leaves, then cut off the stems and save them for another use. Cut the heads into small florets.
- Mix the broccoli and onion together, then add the dressing and toss to combine. Add most of the tomatoes, leaving some for garnish, then toss again.
- Cover and refrigerate for one hour or up to overnight. Place the small bowls of bacon, almonds, and cheese in the fridge until the salad is ready to serve.
- Before serving, add most of the bacon, almonds, and cheese. Stir to combine.
- Transfer the salad to a serving bowl, then sprinkle the remaining bacon, almonds, cheese, and tomatoes as garnish. Serve the broccoli salad immediately.
Notes
- Add tomatoes one hour before eating and consume the whole salad within 24 hours for maximum freshness.
- Skip the chill time if you're in a hurry.
- Don't use frozen broccoli; it won't taste the same and the texture would be very different.
- Freeze the broccoli stalks for soup, slaw, or stir fries, or eat it raw.
Nutrition
Serving: 0.5cup | Calories: 350kcal | Carbohydrates: 10g | Protein: 10g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 38mg | Sodium: 566mg | Potassium: 357mg | Fiber: 3g | Sugar: 5g | Vitamin A: 748IU | Vitamin C: 73mg | Calcium: 133mg | Iron: 1mg
