Bring a pan of lightly salted water to the boil.

Prepare the broccoli by chopping it into small bite-sized pieces.

Add the broccoli pieces to the boiling water and blanch for two minutes, then drain and run under cold water to stop cooking. Drain once more and pat dry with paper towels.

Mix together the red wine vinegar, low carb mayonnaise, salt, and pepper to make the Broccoli Salad Dressing.

In a large bowl, combine blanched broccoli pieces, green onion slices, cooked bacon pieces, and toasted sliced almonds.

Refrigerate for at least an hour before serving.