| 4½ cups | Broccoli, raw | |
| 2 tbsp | Tap Water | |
| 6 oz | Bacon, Pancetta, Cured Pork Belly | |
| ¼ cup | Pine Nuts, whole | |
| ¾ cup | Mayonnaise, regular | |
| ¼ cup | Sour Cream, light, 10% fat | |
| 3 tbsp | Apple Cider Vinegar | |
| ¼ cup | Onions, red, raw, chopped | |
| 1 tbsp | Erythritol | |
| ½ tsp | Salt, Kosher salt, table salt | |
| ¼ tsp | Pepper, black, ground | |
| 34 oz | altogether (view nutrition facts) |
Preparation
- Serving size:5.70 oz (calculated)Notes: 2/3 cup
- Break the broccoli into bite-sized florets and put it in a microwave-safe bowl.
- Add the water, cover the bowl with cling film and microwave for 2 to 3 minutes, depending on how tender you like it.
- Remove the cling film. If there is still water in the bowl, drain it. Let the broccoli steam out.
- Optionally toast the pine nuts in a dry pan over medium heat, about 5 minutes. Be careful not to burn them.
- Fry the bacon. Let it cool and chop it. Alternatively, use bacon bits.
- Dice the onion.
- For the sauce, combine the mayo, sour cream, vinegar, erythritol and salt and pepper.
- Add the onions, pine nuts and bacon to the steamed broccoli and toss everything in the sauce.
- Let sit for at least 30 minutes to let the sauce combine with the remaining ingredients.
- Enjoy!
- You can store the salad in an airtight container in the fridge for up to 2 days.
Meal Prep Tip
- Calorie count378 kcal
- % of calories by macros
Fat 86.8 % 328 kcal 37 g Net Carbs 5.0 % 19 kcal 4.6 g Dietary Fiber 1.1 % 4 kcal 2.1 g Protein 7.1 % 27 kcal 6.9 g - Approx. WW SmartPoints™12.5
- Cholesterol 15.1 mg
- Sodium 531 mg
- Fat 36.7 g
- Saturated Fat 7.9 g
- Trans Fat 0.1 g
- Carbohydrates 8.6 g
- Dietary Fiber 2.1 g
- Total Sugars 2.4 g
- Added Sugar 0 g
- Sugar alcohols 1.9 g
- Protein 6.9 g
- Calcium 49.5 mg
- Iron 1 mg
- Magnesium 34.5 mg
- Potassium 427.6 mg
- Zinc 1.1 mg
- Vitamin A (Retinol Equivalents) 37.1 mcg
- Vitamin B12 0.3 mcg
- Vitamin C 61.4 mg
- Folate 47.5 mcg
- Folic Acid 1.1 mcg