Broccoli Bacon Salad
The potluck favorite: crunchy raw broccoli, crispy bacon, sharp cheddar, red onion and sunflower seeds in a creamy, tangy-sweet dressing — sweetened without sugar.
Nutrition per serving
¾ cup- Net carbs
- 5.1g
- Calories
- 319kcal
- Protein
- 12g
- Fat
- 27g
- Total carbs
- 8.9 g
- Fiber
- 2.5 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Egg-free (sour cream): Sour cream and a little olive oil replace the mayonnaise for a tangier, egg-free dressing.
- Whisk the sour cream and olive oil with the vinegar, sweetener, salt and pepper in place of the mayonnaise.
Broccoli & cauliflower: Half the broccoli swapped for cauliflower florets — a classic combination with more color contrast and slightly fewer carbs.
- Cut the cauliflower as small as the broccoli and toss them together with the dressing.
- Salad
- Dressing
- Salad
- Dressing
- Also add
- Salad
- Dressing
- Also add
Estimated cost $7.98 for 6 servings ($1.33 each) · how we estimate
Instructions
-
Cook the bacon in a skillet over medium heat for 8–10 minutes, until crisp (or on a sheet pan at 400°F / 200°C for 15–18 minutes). Drain on paper towels and crumble.
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Cut the broccoli into small florets no bigger than a grape and thinly slice any tender stems. If you prefer it less crunchy, blanch the florets in boiling salted water for 30–60 seconds, cool them in ice water and dry thoroughly.
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Whisk the mayonnaise, vinegar, sweetener, salt and pepper until smooth.
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Toss the broccoli, cheddar and red onion with the dressing. Cover and chill for at least 1 hour so the broccoli softens slightly and soaks up the flavor.
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Just before serving, stir in the bacon and sunflower seeds so they stay crunchy.
Tips for success
-
Small florets are the key — big chunks of raw broccoli are hard to eat and don't pick up the dressing. - Classic versions use raisins or dried cranberries, which are very high in sugar. The sweet-tangy dressing gives that contrast without them.
- Make the dressing with homemade mayo for a cleaner ingredient list, and serve it with pulled pork or anything off the grill.
Nice to have, not needed
- Blanching the florets for 30 seconds softens their crunch — skip it for the classic raw version.
Storage & meal prepMeal-prep friendly
- Keeps 3 days in the fridge
- Doesn’t freeze well
Reheat: Serve cold
Prep tip: Keep the bacon and sunflower seeds in a separate container and stir them in just before eating so they stay crunchy.
Refrigerate up to 3 days, keeping the bacon and seeds separate if you can. Not suitable for freezing.
Variations
2 variations, each with its own ingredients and macrosEgg-free (sour cream)
DietSour cream and a little olive oil replace the mayonnaise for a tangier, egg-free dressing.
- mayonnaise → sour cream
- + 2 tbsp olive oil
5.8 g net · 272 kcal · 13 g protein · 22 g fat · ≈$1.41 per serving (+0.7 g net carbs vs the original)
Broccoli & cauliflower
VeggiesHalf the broccoli swapped for cauliflower florets — a classic combination with more color contrast and slightly fewer carbs.
- broccoli florets → broccoli florets
- + 2 cups cauliflower florets
4.7 g net · 316 kcal · 12 g protein · 27 g fat · ≈$1.20 per serving (−0.4 g net carbs vs the original)
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