Low Carb Broccoli Salad with Bacon - 3g Effective Carbs, 2.5g Fiber
From Laura Dolson, Your Guide to Low Carb Diets
Most traditional broccoli salad recipes have a fair amount of carbs,
due to sugar in the dressing and raisins. I’ve attempted to reduce
the sugar, but keep the same salty-sweet flavor combination of the
classic cold broccoli salad. I do this partially by substituting
currants for the more traditional raisins. Since currants are much
smaller, you get the same little punches of sweetness with less
sugar. You can chop raisins into small pieces if you prefer.
2 large stalks of broccoli - chopped to about 5 cups of flowerettes
and peeled stem
1/2 lb bacon, cooked until crisp, drained and blotted of excess fat,
and chopped
1/4 cup finely choppped onion
3/4 cup mayonnaise
1 and 1/2 Tbsp lemon juice (4 and 1/2 tsp, or to taste)
1 Tbsp sugar substitute, preferably zero carb, such as liquid forms
Salt and pepper
1/4 cup sunflower seeds
2 Tbsp dried currants
1) Blanch broccoli - either boil or microwave for 1-2 minutes. You
want it still crunchy, but not as hard as raw. Quickly cool in ice
water or by running under cold tap to stop cooking.
2) Mix mayonnaise, lemon juice, sweetener, and a pinch each of salt
and pepper - adjust to taste. Add onion and currants to dressing.
3) Mix all ingredients together - if you like, save a little of the
sunflower seeds and bacon to sprinkle over the top.
Nutritional Information:
Each of 10 servings has 3g effective carbohydrate plus 2.5g fiber,
6g protein, and 203 calories