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What’s a covered dish dinner without broccoli salad? This keto broccoli salad has all the flavors you know and love just without sugar. This goes great with any grilled protein such as pork chops, chicken, salmon or steak, and it’s perfect to have on hand for an easy side dish during the week since it keeps really well.
This low-carb recipe is great for adding in some cruciferous vegetables to your life without having to munch on plain broccoli (although there’s nothing wrong with that but who doesn't love bacon?). If you’re dairy free you can swap out the cheese for extra fillings such as sunflower seeds or sliced almonds. Eat one serving as a side or two for a light lunch or dinner.
Hands-on Overall
Nutritional values (per serving)
Net carbs3.4 grams
Protein10.7 grams
Fat35.9 grams
Calories378 kcal
Calories from carbs 4%, protein 11%, fat 85%
Total carbs5.1 gramsFiber1.6 gramsSugars1.6 gramsSaturated fat8.3 gramsSodium962 mg(42% RDA)Magnesium18 mg(5% RDA)Potassium251 mg(13% EMR)
Ingredients (makes 8 servings)
Salad:
- 5 cups broccoli florets (360 g/ 12.7 oz)
- 8 slices bacon (240 g/ 8.5 oz) - about 128 g/ 4.5 oz crisped up bacon
- 1/2 small red onion, minced (30 g/ 1.1 oz)
- 1/2 cup shredded cheddar cheese (57 g/ 2 oz)
Dressing:
Instructions
- In a small jar mix together the dressing ingredients: mayonnaise, white vinegar, Swerve and salt. Set aside.
- To cook the bacon, preheat the oven to 190 °C/ 375 °F. Line a baking tray with baking paper. Lay the bacon strips out flat on the baking paper, leaving space so they don't overlap. Place the tray in the oven and cook for about 10-15 minutes until golden brown. The time depends on the thickness of the bacon slices.
- When done, remove from the oven and set aside to cool down and break or slice into small pieces. You can discard or reserve the bacon grease for another use.
- In a large bowl combine the broccoli, crumbled bacon, onion, and cheese. Pour the dressing over the broccoli and toss to coat.
Note: If you don't like raw broccoli, lightly steam or boil the florets for 2-3 minutes. When cooked, place in ice water and drain.
- Refrigerate until ready to serve.
- Store covered and in the refrigerator for up to 5 days.
Bacon & Cheese Broccoli Salad
Step by Step
Ingredients
- 5 cups broccoli florets (360 g/ 12.7 oz)
- 8 slices bacon (240 g/ 8.5 oz) - about 128 g/ 4.5 oz crisped up bacon
- 1/2 small red onion, minced (30 g/ 1.1 oz)
- 1/2 cup shredded cheddar cheese (57 g/ 2 oz)
- 1 cup paleo mayonnaise (220 g/ 7.8 oz) - you can make your own mayo
- 1 tbsp white wine vinegar (15 ml)
- 3 tbsp granulated Swerve or Erythritol (30 g/ 1.1 oz)
- sea salt, to taste
Instructions
- In a small jar mix together the dressing ingredients: mayonnaise, white vinegar, Swerve and salt. Set aside.
- To cook the bacon, preheat the oven to 190 °C/ 375 °F. Line a baking tray with baking paper. Lay the bacon strips out flat on the baking paper, leaving space so they don't overlap. Place the tray in the oven and cook for about 10-15 minutes until golden brown. The time depends on the thickness of the bacon slices.
- When done, remove from the oven and set aside to cool down and break or slice into small pieces. You can discard or reserve the bacon grease for another use.
- In a large bowl combine the broccoli, crumbled bacon, onion, and cheese. Pour the dressing over the broccoli and toss to coat.
Note: If you don't like raw broccoli, lightly steam or boil the florets for 2-3 minutes. When cooked, place in ice water and drain. - Refrigerate until ready to serve.
- Store covered and in the refrigerator for up to 5 days.
Nutrition (per serving)
Calories378kcal
Net Carbs3.4g
Carbohydrates5.1g
Protein10.7g
Fat35.9g
Saturated Fat8.3g
Fiber1.6g
Sugar1.6g
Sodium962mg
Magnesium18mg
Potassium251mg
Detailed nutritional breakdown (per serving)
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