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Bump-Worthy Broccoli Salad

Marcie Jones Leave a Comment

Broccoli is a pregnancy superfood, packed with potassium, vitamins A and C and fiber and antioxidants to keep you healthy. Traditional broccoli salad can get unhealthily high in fat if you slater on the bacon and use high-fat cheese, but you can make it better for you if you cook the bacon to crisp and drain it, use a sharp lower-fat cheese and keep a sane broccoli-to-dressing ratio.

One thing about broccoli, though: along with other certain vegetables it can make you extra-gassy. If you’re unlucky that way, try taking an enzyme-based supplement such as Beano(r), they’re safe to use during pregnancy and nursing.

  • 3 strips bacon
  • 1 head of fresh broccoli (don’t use frozen!), chopped into bite-sized pieces
  • 1/3 – 1/2 cup chopped red onion
  • 1/4 cup sugar
  • 2 1/2 tablespoons of vinegar
  • 3/4ths cup mayonnaise
  • 1 cup grated sharp cheddar

Cook, drain and chop bacon. Combine bacon, broccoli, onions, and cheese in a large bowl.

In a separate bowl combine vinegar, sugar and mayo. Pour over broccoli mixture and toss to coat. Best if made a day (or a few hours) ahead.

For extra nutrition and texture you can also add toppings:

  • wheat germ
  • 1/4 cup blanched or slivered almonds
  • dried cranberries
  • sunflower or other small seeds

 

 

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Filed Under: Easy-Not-Queasy Recipes, Featured Tagged With: Low-Nausea recipes, Easy-Not-Queasy

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This site is not intended as a substitute for professional medical care. Visitors to this site should regularly consult a physician for all health-related problems and routine care during pregnancy, after birth, and for their children.