The recipe makes a generous amount of dressing, so you may not need to use all of it.
- 1 teaspoon salt
- 5-6 cups fresh broccoli florets (about 1 pound of florets)
- 1/2 cup toasted slivered almonds
- 1/2 cup cooked, crumbled bacon
- 1/4 cup of red onion, chopped
- 1 cup of frozen peas, thawed (or fresh peas if you can get them)
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1/4 cup honey
1 Blanch the broccoli: Bring a large pot of water, salted with a teaspoon of salt, to a boil. Add the broccoli florets. Cook 1-2 minutes, depending on how crunchy you want the broccoli.
1 minute will turn the broccoli bright green, and leave it still pretty crunchy. 2 minutes will cook the broccoli through, but still firm. Set your timer and do not cook for more than 2 minutes, or the broccoli will get mushy.
Drain the broccoli and immediately put into a bowl of ice water to stop the cooking. After the broccoli cools, drain it well before adding the dressing.
2 Make the dressing: Whisk together mayonnaise, cider vinegar and honey.
3 Toss salad ingredients with dressing: Combine broccoli florets, almonds, crumbled bacon, chopped onion, and peas in a large serving bowl. Add dressing to the salad and toss to mix well. (Note you may not need all of the dressing.)
4 Chill thoroughly before serving.