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Broccoli Salad

Broccoli Salad
  • Category

    Salad

  • Cusine

    American

Ingredients

1 teaspoon salt

5-6 cups fresh broccoli florets

1/2 cup toasted slivered almonds

1/2 cup cooked, crumbled bacon

1/4 cup red onion, chopped

1 cup frozen peas, thawed

1 cup mayonnaise

2 tablespoons apple cider vinegar

1/4 cup honey

Directions

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. One minute will turn the broccoli bright green and leave it still pretty crunchy. Two minutes will cook the broccoli through, but it will still be 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 .

Whisk together mayonnaise, cider vinegar and honey.

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. Chill thoroughly before serving.