This broccoli salad is a low-carb alternative to pasta salad or potato salad, and is just as satisfying. I mean, it has bacon and cheese in it. How can it not satisfy? I’ve actually come to prefer this over those other two options. This recipe makes a big batch to enjoy for a few meals or to share with others at a beach picnic or barbeque.
Ingredients:
- 6 cups Broccoli florets, chopped to bite-size pieces.
- 1 cup sharp cheddar cheese
- 1/2 red onion, diced
- 3/4 cup crumbled bacon
- 1 cup mayonnaise made with olive oil
- 2 tbsp Mirin
Directions:
- Toss the broccoli, cheddar cheese, red onion, and crumbled bacon together in a bowl.
- In a seperate bowl, whisk together the mayonnaise and mirin until smooth.
- Pour the mayonnaise sauce onto the broccoli bowl and mix together until fully coated and mixed.
- Cover bowl with saran wrap and refrigerate for a few hours before serving.