This low carb 4-ingredient Amish broccoli salad is my cousin’s go-to potluck dish, and it disappears every single time. It’s creamy, crunchy, and just right for spring gatherings when you want something fresh but still comforting. I pared the classic Amish-style salad down to four simple ingredients so it’s easy for busy home cooks, but it still tastes like the old-fashioned church basement salads many of us grew up with—just a little lighter on the sugar and carbs.
Serve this salad well-chilled in a big plastic container or serving bowl alongside grilled chicken, burgers, or brats. It’s especially nice next to anything from the grill because the cool, creamy dressing balances out smoky flavors. For a fuller spread at a spring or summer gathering, pair it with deviled eggs, a simple green salad, and a fruit tray. At home, I’ll sometimes scoop it into lunch containers with sliced turkey or leftover roast chicken for an easy make-ahead meal.
Low Carb 4-Ingredient Amish Broccoli Salad
Servings: 6
Ingredients
6 cups fresh broccoli florets, bite-sized
1 cup shredded cheddar cheese
8 slices bacon, cooked crisp and crumbled
3/4 cup creamy low-carb ranch dressing (or other creamy low-carb dressing of choice)
Directions
Prep the broccoli: Rinse the broccoli well under cold water and pat dry. Cut into small, bite-sized florets so it’s easy to eat and everything gets coated in the dressing.
Cook the bacon: Cook the bacon in a skillet over medium heat until very crisp. Drain on paper towels and let cool completely, then crumble into small pieces. You can also use pre-cooked bacon to save time, just be sure it’s nice and crispy for that crunch.
Combine the base: Add the broccoli florets to a large mixing bowl or directly into a clean plastic food storage container if you plan to take this to a potluck. Sprinkle the shredded cheddar cheese and crumbled bacon evenly over the broccoli.
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