In this recipe, the broccoli pairs wonderfully with the toasted almonds, bacon, peas, and onion. We use honey and vinegar in the dressing to add some sweet and sour to the mix.
The problem with most broccoli salads is the broccoli – the raw broccoli. Some people like raw broccoli while others don’t.
So, how to make a broccoli salad if you don’t like raw broccoli? The solution –
Blanch the broccoli for 1 minute, or no more than two minutes. The broccoli will still be firm enough for your salad, the color will be even prettier, because blanching brings out the green, and the taste will be less raw and more cooked.
- 1 teaspoon salt
- 5-6 cups fresh broccoli florets (about 1 pound of florets)
- peeled orange
- 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.
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, orange,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.