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
- 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.
- Cook bacon until evenly browned. Drain on paper towels. Break into small pieces and set aside.
- Combine broccoli, carrot, and green onions in a large bow
- Combine mayonnaise, vinegar, sour cream, and garlic powder in a separate bowl. Stir until a smooth dressing.
- 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).
- Mix in cheddar cheese right before serving.