Broccoli Bacon Salad

A broccoli bacon salad may not sound like a very healthy dish to make but don't let the bacon scare you away just yet-it's cooked well done and crumbled to avoid most of the fat.

When I make this salad I usually use back bacon fresh from the butcher rather than the  grocery stores.

I'm not a really big fan of processed food these days so although I do eat it I keep my consumption of it to a minimum.

There are other healthier ways to eat bacon such as buying uncured, center cut and reduced sodium.  

You can also get turkey bacon or even vegan no meat version as well.

More Info On Gourmet Bacon...

1-Broccoli Bacon Salad with Raisins

broccoli raisin bacon salad with a simple mayonnaise dressingBroccoli Bacon Raisin Salad


4 cups broccoli flowerettes
4 green onions
2 celery sticks
4-6 strips of bacon
3/4 cup raisins


3/4 cup mayonnaise 
2 tbsp. wine vinegar 
2 tsp. sugar(optional)

Fry bacon until crispy, drain grease and let cool on paper towel or newspaper.

Chop broccoli into bite-sized pieces, leaving a little stem on .

If desired, blanch broccoli flowerettes in a steamer or pot of water for 1 1/2 minutes, cooling in an ice bath.  Dry cooled flowerettes using a clean dishtowel.

Chop celery and onions, crumble cooled bacon,  and mix all the ingredients together in a bowl with the dressing.  

Add a little pepper while tossing the salad, salt shouldn't be necessary as the bacon will have lots.


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2-Broccoli Cheese and Bacon Salad

Broccoli Cheese and Bacon Salad with cherry tomatoesBroccoli Cheese and Bacon Salad

The cheese will mix with the dressing when the salad is tossed, making the plain dressing used here slightly orange and mixing nicely with the tomatoes.  Slice the onion thin before chopping, and make sure to squeeze the seeds from the tomatoes.

You shouldn't need any sugar or salt as the sushi vinegar has added sugar and the bacon is salty.


4 cups broccoli flowerettes
1 cup shredded cheese-any kind
1/3 cup red onion
4-6 slices bacon
1 cup cherry or grape tomatoes-seeded and sliced
1/2 tsp.pepper


3/4 cup mayonnaise
2 tbsp.  wine or sushi vinegar

Fry bacon until crispy, crumble and set aside.

Cut up broccoli flowerettes into bite-sized pieces, leaving just a little stem. Cut up enough for about 4 cups of flowerettes.

Add all ingredients and toss.  Refrigerate for 2-3 hours and toss again before serving.

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