Broccoli Salad

Our family recently gathered for the first time in over a year for a barbecue. We were all about the people so we kept the menu simple and easy. Burgers and dogs.

Because I am trying to eat low-carb I opted to not make potato salad and, instead, to make a new favorite. Broccoli Salad.

I researched and realized that many of the recipes include a great deal of sugar so I modified (without using a sugar substitute) and came up with this easy and tasty side dish.


1/2 pound bacon, cooked and broken into small pieces

2 cups broccoli florets chopped into bite sized pieces

1/2 carrot, shredded

1/8 cup green onions (scallions), sliced thin

1/2 cup mayonnaise

1 Tablespoon distilled white vinegar

1 Tablespoon sour cream

1 pinch garlic powder

1/2 cup shredded cheddar cheese


  1. Blanch the broccoli in boiling water for 2 minutes. Bring a pot of water to the boil. Move the boiling water off the heat and drop in the broccoli. Time it for 2 minutes. Then remove the broccoli from the water and allow to cool naturally or drop it in ice water to stop the cooking process to keep the broccoli crisper.
  2. Cook bacon until evenly browned. Drain on paper towels. Break into small pieces and set aside.
  3. Combine broccoli, carrot, and green onions in a large bow
  4. Combine mayonnaise, vinegar, sour cream, and garlic powder in a separate bowl. Stir until a smooth dressing.
  5. Pour the dressing over vegetables and toss to coast evenly. Chill until flavors meld, at least one hour to overnight. (This is an easy dish to make ahead).
  6. Mix in cheddar cheese right before serving.

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