1-Cook the bacon: Fry bacon slices in a skillet over medium heat until shatteringly crisp, drain on paper towels, then crumble into small pieces; cut bacon into bits before frying for even pieces and reserve extra for topping.

2-Whisk the dressing: In a large bowl, combine mayonnaise, sour cream, apple cider vinegar, powdered sweetener, salt, and pepper; whisk until smooth and sweetener dissolves. If using mustard or lemon, whisk in now.

3-Toast the pine nuts: In a dry skillet over medium heat, toast pine nuts for 2-3 minutes, shaking often, until golden and nutty; set aside to cool.

4-Assemble the salad: Add raw broccoli florets, crumbled bacon, toasted pine nuts, and minced red onion to the dressing; toss well until all florets are evenly coated.

5-Rest and meld: Let the salad sit at room temperature for 20-30 minutes before serving to allow flavors to deepen; it tastes even better after a day in the fridge.

6-Final touch: Stir the salad well and sprinkle extra crumbled bacon on top right before placing the bowl on the table.