Broccoli Salad
 

I saw this recipe in a "regular" cookbook and thought it sounded really good! The original called for 1/2 cup raisins, but obviously that's a no-no! (maybe a little diced pear?)

Broccoli Salad

2 heads broccoli
1 medium red onion
8 slices bacon
1 cup mayonnaise
1/2 cup sugar (substitute Splenda)
3 Tablespoons red wine vinegar
1 cup pecans, chopped

TO PREPARE:

Cut the broccoli florets into bite-sized pieces. Peel the
broccoli stems and cut into thin strips. Cut the onion
into thin slices and separate into rings. Cook the bacon
in a skillet until crisp; drain. Crumble the bacon.
Combine the mayonnaise, Splenda, and red wine vinegar in a
small bowl and mix well.

To assemble, combine the broccoli, onion rings, bacon,
raisins and pecans in a large salad bowl. Add the dressing
and toss gently to evenly coat. Chill, covered, until
ready to serve.

SERVES: 8

from At Your Service
Southern Recipes, Places and Traditions

for the entire recipe:
Total: 2867
Fat: 282 2538 90%
Sat: 41 365 13%
Poly: 120 1079 38%
Mono: 108 973 34%
Carbs: 72 122 4%
Fiber: 29 0 0%
Protein: 43 170 6%

Each serving:
Cals 358
Fat 35g
Carb 9g
Fiber 3.6g
Protein 5.3g

OMG this is sooo good! And it's got broccoli!

This is a keeper, thank you so much Teri!

Hi - The recipe I use has red peppers instead of onions, and adds sunflower seeds to the pecans. I like it a lot and it is great the next day too. I actually found a bacon dressing that was a little sweet that could be used in a pinch and has fewer calories (I watch them). I also sometimes make it with broccoli slaw - it is really fast that way.

I also make a varient of this. No nuts or raisins, but we add in a pile of shredded, 2 year old cheddar.

Oh baby....

Brobin

ooh - the cheddar sounds good too. Do you still use the sweet dressing?

I make something similar but use half broccoli and half cauliflower. I use much less mayonnaise - a couple of tablespoons sweetened with a bit of Splenda and thinned down with some whipping cream (heavy cream).

Karen D.

I use real mayo with splenda, so the dressing is sweet, but the carbs are gone. :)

brobin

Salted, non-roasted peanuts work well instead of pecans too.

These leftovers were absolutely delicious! :)

ohhhhh this brocoli salad is yuuuuuuum but now i will have to make it the low carb way, lol.

How'd you make it, mysty?

I make it exactly like TeriDoodle makes it except leaving the nuts out. i haven't made it since i started LC'ing but now seeing this posting, it reminds me of this salad and I am sure to make it but substituting the sugar. :)

I made it again... for non L/C company! There was none left! T'was great! :)

C

This sounds so delicious I can't wait to try it. Has anyone who tried it added some kind of sweet fruit to substitute the raisins the original recipe called for?

Jenn

Do you serve the broccoli rough?
I used to steam the broccoli first, but it doesn't sound weird, I'm gonna try it, sounds really delicious!

I blanche the brocolli for a minute or so and it gets really nice and green and looks soooooo nice in the salad. :)

I just peel everything that isn't the head part. It takes some time but it's very much worth it! :)

Hi - I didn't add fruit, but I did add sweetner. I think you could also do the sweetened nuts that use splenda and butter and spices. For fruits, I think you could use a little apple, melon might be good but it would not allow you to use it as leftovers (melons don't play well with others when left to sit over night :D) blueberries would be good too. I really like using the packaged broccoli slaw to make this.

Ha, you guys are wonderful! I was looking all over the web and even hit the search on here just in case someone had this recipe, I found many variations but none that were similar to what we eat....I decided to do a visual here and taadaaa..here it is!...super thanks! The only difference we do is only half a big red onion, one large floret, and adding lots of grated cheddar....other than that its very similar to how we make it. I will let you all know if the natives can distinguish the splenda from the real thing! :lol:

I made this today w/o the chopping and peeling and mess, and found a way to make the dressing sweet and smoky (without the nuts, raisins or sweetener) because I had none of that stuff, it took me like 10 mins tops to make:

1 bag frozen broccoli, thawed in fridge
1/4 lb bacon, fried, drained and crumbled
1/2 C mayo
2 T whipping cream (unwhipped liquid)
shredded (or diced) cheddar cheese to taste
finely diced onion to taste (I like lots)
dash black pepper
1 T SF LC maple flavor syrup

Cook the bacon the easy way: lay 2-3 layers of paper toweling on a glass or microwave safe large plate or platter, and lay the bacon strips on the paper towels (if it is easier you can hack the slab of bacon in half before peeling off slices to cook, this makes it a bit easier to lay on the plate). Cover with 1-2 more pieces paper toweling and cook for 40 secs to 1 min per slice, depending on how high your microwave oven wattage is. When the bacon is done you will know because the fatty parts are even crispy! Let sit too cool.

Meanwhile, mix the mayo, cream, pepper, onion in a small bowl, adding the syrup slowly and tasting the mix for your level of sweet. Don't forget how bland cold broccoli can be...sometimes a stronger flavor is good, especially if you are going to let it sit in the fridge awhile. Crumble the bacon and add to the mixture, then in a large bowl, put the broccoli pieces and mix the broccoli up with the mayo mixture, coating it evenly. Stir in the cheese shreds/chunks and put in the fridge for about 1 hour before serving.

I keep shredded cheese and diced onion in good freezer bags in my freezer. Why? I hate chopping onion and the cheese stays nice a bit longer than if I were to shred it and put it in the fridge. My store seems to always have pre-shred cheese on sale for some reason so I will continue to buy it for recipes. I don't shred block cheese, however...the pre-shredded packs contain a pretty insignificant amount of preservative anti-caking powder which keeps the shreds from sticking together. And frozen broccoli is not only already chopped and washed, it seems a *teeny* bit softer and less likely to need peeling than the raw stuff. I hardly noticed a difference but then the last time I had fresh broccoli in this salad was a few months ago.

**Yields about 2-3 cups salad.

we make this recipe all the time but it is a little different

the listed recipe is

Broccoli Salad

2 heads broccoli - sometimes we use broccoli slaw
1 medium red onion
8 slices bacon
1 cup mayonnaise - thinned with a bit of cream
1/2 cup sugar (substitute Splenda) - for myself i combo splenda and stevia
3 Tablespoons red wine vinegar - we use balsamic vinegar
1 cup pecans, chopped - we use sunflower seeds and slivered almonds
and for myself, i leave out the raisins :)


delicious recipe and the broccoli slaw i buy only has two grams net carbs per serving. we make this all the time :D