Quick Bacon Broccoli Salad

1. Cook bacon in microwave until crisp. (I've used pre-cooked & packaged bacon in a pinch).

2. Cook broccoli in microwave until crisp tender, 8-10 minutes. Drain.

3. In a large bowl, toss drained broccoli, carrot & onion.

4. In a glass bowl or measuring cup, combine vinegar, sugar & oil. Microwave on HIGH for 2 minutes then pour over vegetable mixture. Toss to coat.

5. Add salt & pepper to taste.

6. Serve arm or chilled (I prefer warm.).

7. Crumble bacon over top when ready to serve.

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Nutrient	Quantity
Total fats	44.0105 g
Protein	114.1604 g
Carbohydrates	60.1176 g
Energy	1101.6953 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1017 g
Water	620.2339 g
Aspartic acid	0.3069 g
Calcium, Ca	731.9747 mg
Lutein + zeaxanthin	330.48 g
Fiber, total dietary	4.774 g
Carotene, beta	10605.5 g
Niacin	7.5727 mg
Vitamin A, RAE	1238.8 g
Arginine	0.1893 g
Riboflavin	0.9431 mg
Tocopherol, beta	0.0128 mg
Glutamic acid	0.6491 g
Sodium, Na	477.6953 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0876 g
Total lipid (fat)	44.0105 g
Manganese, Mn	0.2923 mg
Fructose	1.607 g
Proline	0.0775 g
Fatty acids, total saturated 16:0	3.8834 g
Fatty acids, total saturated 8:0	1.3464 g
Sucrose	46.3529 g
Choline, total	383.9489 mg
Sugars, total	50.0999 g
Serine	0.0838 g
Fatty acids, total saturated 10:0	1.5096 g
Fatty acids, total saturated 18:0	1.3461 g
Fatty acids, total saturated 20:4 undifferentiated	0.2947 g
Vitamin B-6	0.9406 mg
Selenium, Se	95.678 g
Ash	8.357 g
Fatty acids, total saturated 18:1 undifferentiated	5.0894 g
Pantothenic acid	0.4355 mg
Phenylalanine	0.0956 g
Copper, Cu	1.5053 mg
Betaine	0.582 mg
Thiamin	0.7967 mg
Retinol	170 g
Methionine	0.027 g
Iron, Fe	8.6175 mg
Carbohydrate, by difference	60.1176 g
Phosphorus, P	1085.514 mg
Folate, total	122.62 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1303 g
Lycopene	1.28 g
Alanine	0.1593 g
Cholesterol	283.3333 mg
Valine	0.103 g
Fatty acids, total saturated 18:2 undifferentiated	0.9961 g
Glycine	0.0777 g
Carotene, alpha	4450.56 g
Glucose (dextrose)	2.1342 g
Fatty acids, total saturated 14:0	6.7053 g
Zinc, Zn	6.1053 mg
Isoleucine	0.1084 g
Fatty acids, total saturated 12:0	19.176 g
Fatty acids, total polyunsaturated	1.7778 g
Leucine	0.1481 g
Tocotrienol, alpha	0.0408 mg
Vitamin A, IU	21951.7467 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.068 g
Folate, DFE	122.62 g
Tryptophan	0.0252 g
Vitamin C, total ascorbic acid	12.732 mg
Phytosterols	49.26 mg
Fatty acids, total saturated 6:0	0.0816 g
Starch	1.8304 g
Tyrosine	0.0648 g
Vitamin B-12	5.6667 g
Vitamin K (phylloquinone)	27.8203 g
Fatty acids, total saturated	34.0485 g
Histidine	0.061 g
Fatty acids, total monounsaturated	5.1769 g
Threonine	0.2592 g
Folate, food	122.62 g
Vitamin E (alpha-tocopherol)	5.2466 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.187 g
Magnesium, Mg	136.5213 mg
Lysine	0.1566 g
Potassium, K	1827.1393 mg
Cystine	0.109 g
Fluoride, F	4.866 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	3 tablespoons	165.186	41.3172	0
Salt	0	0	0	0
Carrot	1 cup	52.48	12.2624	0.3072
Bacon	8 slices	0	0	0
Pepper	0	0	0	0
Vegetable oil	3 tablespoons	351.696	0	40.8
apple cider vinegar	6 tablespoons	504.3333	0	2.8333
red onion	1	28	6.538	0.07
broccoli floret	20 ounces	504.3333	0	2.8333