- 4 cups broccoli florets
- 1/4 cup sliced almonds
- 3 tbsp red onion, finely diced
- 12 slices bacon + 1/2 tbsp. reserved drippings
- 3 tbsp apple cider vinegar
- 3/4 cup mayo
- salt and pepper to taste
- 1 tsp granulated erithrytol or comparable sugar substitute (optional)
Broccoli bacon salad
"Tasty sunflower nuts are an excellent source of vitamin E and vitamin C. Working as an antioxidant, vitamin E protects body cells from damaging substances. Avoid seeds and nuts if you have an ostomy (where a portion of the intestine is brought up to the skin).
Broccoli bacon salad is So easy to make and so satisfying when you are tired"
Cooking time : 30 minutes Serves : 4
Step 1: First of all for broccoli bacon salad you will need to start by cooking bacon and having it ready to complete the recipe. Cover a baking sheet in tin foil and lay out the bacon strips flat on the cookie sheet. Bake in a preheated oven at 350⁰C for 18-20 minutes. When done, transfer bacon to a cooking rack on a cookie sheet to allow the excess fat to drip off.
Step 2: Wash and drain broccoli and cut into small, bite-sized florets. Discard any extra stems. Bring a pot of water to a rolling boil. When water is boiling, turn off the heat and drop in broccoli florets for 3 minutes. Let them brighten and soften so they are fork-tender but not mushy. Drain water and set aside.
Step 3: In a prep bowl, whisk together mayo, apple cider vinegar, 1/2 tbsp. bacon grease, salt and pepper. Drop in broccoli, red onion and crumbled bacon. Stir to combine with dressing. Top with slivered almonds and add additional salt and pepper if needed.
Step 4: Refrigerate for at least an hour before serving broccoli bacon salad, to allow the ingredients to absorb the dressing. Serve and enjoy!
- For other variations, you could stir in a little grated cheddar cheese, 2 sliced green onions, or substitute toasted almonds for the cashews. For gluten free, be sure your bacon and mayo are gluten free.