Broccoli salad with bacon is an easy recipe that is perfect for weeknights and holiday dinners alike! Even better, this recipe is low carb and keto-friendly. This broccoli salad is full of flavor from bacon bits, sliced almonds, cheddar, red onions, and an easy 3 ingredient dressing.
I had some leftover broccoli after making my Broccoli Cheese Casserole. It’s the end of summer, and I’m still holding on to the last little bit that we have left!
Fresh broccoli salad has always been one of my favorite summer recipes. Though, I also love making it as a side dish during the holidays as well!
You can enjoy broccoli salad with bacon as a side dish or on its own. It’s also great for potlucks being that you can make it ahead of time. Just hold off on adding the bacon until it’s ready to serve to avoid the bacon getting soggy.
Does broccoli need to be blanched for broccoli salad?
No, there is no need to blanch the broccoli for this recipe! In fact, you want to be sure to use fresh crisp broccoli. The salad dressing will moisten the broccoli just a little bit while still leaving it crunchy. Think coleslaw, just with broccoli instead of cabbage!
How long does Broccoli Salad last in the refrigerator?
Broccoli salad last 3-4 days in the refrigerator. Keep in mind that the bacon will begin to get soggy as it soaks up the dressing. If you plan on making the salad ahead of time, add the crumbled bacon once you are ready to serve it. This will ensure that the bacon stays crunchy.
Do you steam Broccoli for Broccoli salad?
No, you do not steam broccoli for broccoli salad. You’ll want to use fresh broccoli so that the broccoli remains crisp. It is perfectly fine to eat broccoli raw in a salad. In fact, raw broccoli contains more nutrients than cooked broccoli so it’s very healthy!
How to make broccoli salad with bacon
For this low carb recipe you will need the following:
- Broccoli Florets – This would equal about 2 large crowns of broccoli.
- Crumbled Bacon – Be sure to fry the bacon first of course. I have used bacon bits for this recipe in the past when I was short on time.
- Sliced Almonds – They add an additional layer of flavor to this recipe, and a nice crunch as well. They’re also super healthy and add some extra protein!
- Shredded Cheddar – Because broccoli and cheese just go together!
- Chopped Red Onion – The onion adds a nice zest to this recipe, along with some nice vibrant color!
- Mayonnaise – This will be the base for the salad dressing.
- Swerve Granulated Sweetener – Traditional broccoli salad uses sugar to add some sweetness to the salad dressing. I love using Swerve because it measures cup for cup just like real sugar and doesn’t sacrifice taste.
- White Vinegar – To give the dressing some tang!
- Salt and Pepper
To make the broccoli salad:
Start by adding the broccoli, crumbled bacon, almonds, cheddar, and red onion to a large mixing bowl.
Next, in a separate small bowl mix the mayonnaise, Swerve, and vinegar to make the salad dressing. Season it with a little salt and pepper to taste.
Then, add the salad dressing to the broccoli mixture and toss until the salad is well coated.
Refrigerate for one hour prior to serving.
What to serve with Broccoli salad
Broccoli salad can be served on its own or as a side dish. It would pair well with grilled chicken, Baked Chicken Drumsticks, Crispy Oven Fried Chicken Wings, or these delicious Air Fryer Brats. A lot of times, I just eat it on its own because it’s that good and full of protein!
- 5 cups fresh broccoli florets, (about 2 crowns)
- 1 cup bacon, cooked and crumbled
- 1/2 cup sliced almonds
- 1 cup cheddar
- 1/4 cup red onion, chopped
For the dressing
- 3/4 cup mayonnaise
- 1/4 cup swerve sweetener
- 1 tablespoon white vinegar
- salt and pepper, to taste
- Add the broccoli, bacon, almonds, cheddar, and onion to a large mixing bowl.
- In a separate small bowl, mix together the mayonnaise, Swerve, vinegar, salt, and pepper.
- Add the mayonnaise salad dressing mixture to the broccoli salad and toss to combine. Be sure that the entire salad is evenly coated.
- Refrigerate for 1 hour, and then serve.
You may add the bacon to the salad after it's done refrigerating in order to avoid the bacon getting soggy.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 415Total Fat: 34gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 52mgSodium: 786mgCarbohydrates: 11gNet Carbohydrates: 6gFiber: 4gSugar: 3gProtein: 17g