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Broccoli Bacon Salad

By Jason Fung, MD

Broccoli Bacon Salad

It’s the perfect make-ahead side for a summer BBQ. And leftovers (though we’ll doubt you’ll have any!) will keep for up to 3 days. To make it a meal, add slices of grilled chicken. Recipe from Delish  
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Side Dishes
Cuisine American
Servings 6
Calories 480 kcal

Ingredients
  

For the Salad

  • salt kosher
  • 3 heads broccoli cut into bite size pieces
  • 2 carrots shredded
  • 1/2 red onion thinly sliced
  • 1/2 cup dried cranberries
  • 1/2 cup sliced almonds
  • 6 slices bacon cooked and crumbled

For the Dressing

  • 1/2 cup mayonnaise
  • 3 tbsp apple cider vinegar
  • salt kosher
  • pepper freshly ground

Instructions
 

  • In a medium sauce pan, bring 4 cups of salted water to a boil. While waiting for the water to boil, prepare a large bowl with ice water.
  • Add broccoli florets to the boiling water and cook until tender, 1 to 2 minutes. Remove with a slotted spoon and place in the prepared bowl of ice water. When cool, drain florets in a colander.
  • In a large bowl, combine broccoli, carrots, red onion, cranberries, almonds and bacon.
  • In a medium bowl, whisk together mayonnaise and vinegar and season with salt and pepper.
  • Pour dressing over broccoli mixture and stir to combine.

Nutrition

Nutrition Facts
Broccoli Bacon Salad
Amount per Serving
Calories
480
% Daily Value*
Fat
 
34
g
52
%
Saturated Fat
 
6
g
38
%
Cholesterol
 
22
mg
7
%
Sodium
 
380
mg
17
%
Potassium
 
1222
mg
35
%
Carbohydrates
 
36
g
12
%
Fiber
 
12
g
50
%
Sugar
 
14
g
16
%
Protein
 
16
g
32
%
Vitamin A
 
5303
IU
106
%
Vitamin C
 
273
mg
331
%
Calcium
 
204
mg
20
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, Side Dishes
Tried this recipe?Let us know how it was!
Jason Fung, MD

By Jason Fung, MD

Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.

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