Low-Carb Broccoli Salad with Bacon

Most traditional broccoli salad recipes have a fair amount of carb, due to sugar in the dressing and raisins. I've attempted to reduce the sugar, but keep the same salty-sweet flavor combination of the classic cold broccoli salad. I do this partially by substituting currants for the more traditional raisins. Since currants are much smaller, you get the same little punches of sweetness with less sugar. If you'd still prefer raisins, you can chop them up into small pieces to get bits of flavor while using less overall.
  • 2 large stalks of broccoli (chopped to about 5 cups of flowerettes and peeled stem)
  • 1/2 lb bacon (cooked until crisp, drained and blotted of excess fat, and chopped)
  • 1/4 cup finely chopped onion
  • 3/4 cup mayonnaise
  • 1 and 1/2 Tablespoons lemon juice (4 and 1/2 teaspoons, or to taste)
  • 1 Tablespoon sugar substitute, preferably zero carb, such as liquid forms
  • 2 Tablespoons dried currants
  • 1/4 cup sunflower seeds
  • Salt and pepper (to taste)
1) Blanch broccoli by either boiling it or microwaving it for 1 to 2 minutes. It should still be crunchy, just not as hard as when it's raw. Quickly cool it in ice water, or by running it under cold tap water.

2) To make your dressing, mix mayonnaise, lemon juice, sweetener, and a pinch each of salt and pepper (adjust to taste). Add onion and currants.

3) Mix the broccoli, dressing and remaining ingreditents together. If you'd like, save a little of the sunflower seeds and bacon to sprinkle over the top.

Nutritional Information: Each of 10 servings has 3 grams effective carbohydrate plus 2.5 grams fiber, 6 grams protein, and 203 calories.