Broccoli is one of my favorite vegetables. Nutrient dense, beautifully green, with a versatility that spans sides, soups and salads.
Bacon and broccoli salad hits all the right texture and flavor notes for me. Bacon adds just the right amount of saltiness. If you use a smoky bacon, all the better. I also like to add in golden raisins for sweetness and toasted sliced almonds for crunch. You can use any kind of dried fruit, such as cranberries. You can exchange the almonds for nuts of your choice.
The problem I’ve had with broccoli salad bought at markets or salad bars is the unnecessary sweetness and amount of sugar. I also find the extra large pieces awkward to eat. I cut the sugar using some honey mustard instead and made sure to cut the broccoli into pieces a fork can grab.
Does bacon and broccoli salad have carbs?
One cup (91 grams) of raw broccoli contains 6 grams of carbs, 2 of which are fiber. This bacon and broccoli salad can be made very low carb by eliminating the golden raisins. You can leave those out, or just add a few.
As for dressing, I avoid adding sugar, but use some honey mustard, which has minimal carbs.
Do I cook broccoli for broccoli salad?
No, while, I’ve seen a few recipes that cook the broccoli, I don’t recommend that for this particular salad.
The best part of broccoli salad is the crunch. I do not pre-cook broccoli for broccoli salad. You want to make it at least six hours in advance so that it marinates in the dressing which will slightly soften the broccoli. You can eat this two days later if you have any left.
What Part of the Broccoli do I eat and use for Bacon and Broccoli Salad?
When I make my bacon and broccoli salad, I trim the broccoli of the big stems and cut it into true bite sized pieces.
While I trim off the ends, I will use as much of the broccoli as possible, which includes the stems. You can choose not to use the biggest parts of the stems and just use the florets, but there is nutrition in all of the broccoli parts and the stems are edible. Sometimes I take the bigger parts of the stems and feed them to the chickens at my friend’s farm.
If you love broccoli and all things veggie, check out the my post on 30 low-carb vegetables, which include 75 Spinach Tiger Recipes.
If you love raw salads as much as I do, you’ll want to check these out from Spinach Tiger.
Raw Red Cabbage Salad with Shallot Vinaigrette
Raw Cauliflower Salad with Walnut Vinaigrette
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- 6 cups raw broccoli cut in bite sized pieces
- 6 pieces bacon
- 2 large shallots, minced
- ½ cup roasted sliced almonds
- ⅓ cup golden raisins (or dried cranberries)
- 1 cup honey mustard dressing (recipe below)
- Honey Mustard Dressing
- 3 tablespoons honey mustard
- 3 tablespoons apple cider vinegar
- 6 tablespoons olive oil or avocado oil
- 3 tablespoons mayonnaise
- Rinse broccoli. Trim ends. Cut into bite-sized pieces.
- Cut bacon into lardons, cutting ¼ inch pieces across. Then fry until crispy.
- Toast almond for about 4 minutes until nearly golden. Careful not to burn.
- Toss all ingredients together.
- Honey Mustard Dressing Instructions
- Make Salad dressing by putting all dressing ingredients in jar and giving a good shake. Taste for your own preference. You will want to have a sharp acidic taste which will calm down during the marination process. I use enough to cover all the pieces. Save what's left over. You may want to add more in after refrigeration.
This recipe is timely as I’m trying so hard to lose some weight before the summer. These low-Carb recipes are just perfect for me and I love eating broccoli salad. Thanks for sharing! Love~~