Broccoli Cauliflower Bacon Picnic Salad
Both my parents were of German descent, so growing up sometimes we would have German food. Now a lot of German food involves bacon, especially a hot bacon and onion dressing that is used over spinach and potatoes. We used a cold version of the dressing for a broccoli cauliflower bacon salad.
A few years ago, I really wanted to make that salad again, but I had long forgotten how much of what to put in it. I went looking online and the recipes all had mayonnaise. Now I like to take this salad to picnics. The last thing you want is mayonnaise in a dish that is going to sit outside on a picnic table for a couple of hours in the summer. It is a great way to get food poisoning.
So I figured out the recipe again, tried it, and it is wonderful. Even better than I remembered. And I get some potassium, sodium, and magnesium, all great electrolytes to have on a hot summer day.
Now the paleo purists will complain because I use a little sugar and some raisins. By watching portion sizes and other foods I have that day, I can have this salad and stay in ketosis. I can also leave out the raisins and reduce the carb load by 6 grams. So without raisins, the per serving macronutrients are: 1 gram fiber, 3.7 grams carbohydrates, 2 grams protein, and 7 grams fat.
I will admit that I had not made this recipe since going completely keto. So I made up a small batch this week and let it sit a couple of days. I just had some for dinner. While it is still quite yummy, these days it is too sweet for me. So I’ll probably go with a version without raisins. Your taste buds really do change on keto!
Broccoli Cauliflower Bacon Picnic Salad
Ingredients
- 2 cups raw broccoli florets (bite sized pieces)
- 2 cups raw cauliflower florets (bite sized pieces)
- 1/2 cup golden raisins
- 1/2 cup cooked, chopped bacon (about 4 ounces raw)
Dressing
- 1/4 cup olive oil
- 3 Tablespoons apple cider vinegar
- 1 Tablespoon sugar
- 1/2 Tablespoon Worcestershire sauce
- 1/8 teaspoon ground black pepper
Instructions
- Put broccoli, cauliflower, raisins, and bacon into a large bowl.
- Put all dressing ingredients into a pint jar. Cover tightly and shake well.
- Pour dressing over salad and mix well.
- Cover and refrigerate overnight.
Notes
I put this salad in a tightly covered bowl and shake it every few hours to be sure the dressing gets to all the broccoli and cauliflower.
You want this to sit over night so the dressing gets into the broccoli and cauliflower and softens them. Also, the flavors get a chance to blend into a harmonious whole.
You can reduce carbs by 6 per serving by leaving out the raisins.
Nutrition Facts
Broccoli Cauliflower Bacon Picnic Salad
Serves: 10
|
Amount Per Serving: 1/2 cup
|
||
|---|---|---|
| Calories | ||
| % Daily Value* | ||
| Total Fat 7 | 10.8% | |
| Saturated Fat | 0 | |
| Trans Fat | ||
| Cholesterol | 0 | |
| Sodium | 0 | |
| Total Carbohydrate 9.5 | 3% | |
| Dietary Fiber 1.2 | 4% | |
| Sugars | ||
| Protein 2.5 | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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