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 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. Let cool and drain.
2 Combine broccoli florets, almonds, crumbled bacon, chopped
onion, and peas in a large serving bowl. In a separate bowl, whisk
together mayonnaise, cider vinegar and honey. Add dressing to the salad
and toss to mix well. Chill thoroughly before serving.
Serves 4 to 6.