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Broccoli, Olives, Egg & Bacon Salad
Pete Goffe-Wood
Foodie's delight | From the Chef's kitchen
Print Recipe
Servings
4
Calories
612
kcal
Ingredients
1x
2x
3x
1
head
Broccoli
100
ml
Mayonnaise,
homemade
100
g
Bacon,
cooked and diced
4
Eggs,
boiled and chopped
1
cup
Black olives,
pitted
1
cup
Cheddar cheese,
grated
1/2
Onion,
sliced
Salt and pepper
Instructions
Pull broccoli from stems and steam.
Broccoli should still be crispy.
Refrigerate when done.
After the broccoli cools, add mayo, bacon bits, onion and cheese, together with the pitted olives and chopped egg.
Season to taste with salt and pepper.
Mix together and refrigerate until ready to serve.
Nutrition
Calories:
612
kcal
Carbohydrates:
14
g
Protein:
12
g
Fat:
58
g
Saturated Fat:
19
g
Polyunsaturated Fat:
14
g
Monounsaturated Fat:
21
g
Trans Fat:
0.04
g
Cholesterol:
62
mg
Sodium:
951
mg
Potassium:
541
mg
Fiber:
5
g
Sugar:
4
g
Vitamin A:
1381
IU
Vitamin C:
137
mg
Calcium:
296
mg
Iron:
1
mg
Keyword
Bacon, black olives, Broccoli, cheddar, Eggs, Mayonnaise, Onion, pepper, salt
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