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.
Ingredients
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
Directions
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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