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Broccoli Salad

This broccoli salad recipe made on the Blackstone griddle is the perfect summer side dish that pairs well with about any protein and is also low carb. Heck, I even ate it for dinner one night. It's a great way to get some good veggies in your diet and is somewhat low carb.


3 heads broccoli

4 slices bacon (more if you have larger crowns of broccoli

1 /2 medium red onion sliced in half moons

1 /2 tsp salt

pinch of pepper (for added heat, add red pepper flake)

Dressing (use a little a time)

1 /2 cup sour cream

1 /4 cup Duke's mayo

3 Tbs milk

1 tsp sugar (omit if low carb)

1 tsp paprika

2 tbs chopped pecans (sliced almonds or walnuts will work)

1 /2 tsp salt

1 /4 tsp pepper


Step 1

1 Get griddle to 350 to 375. Cook bacon till rendered. Cut up broccoli into smaller heads with stem and cook in bacon grease. While cooking, add onion.

Step 2

2 While cooking mix all ingredients for the dressing. When broccoli is al dente, put broccoli and onion in a bowl. Add sauce slowly until well combined. Chop bacon add bacon and pecans and mix.

Step 3

3 Serve warm or let chill. Ensure you make extra dressing to toss more after wards.

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