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