Broccoli salad
Recipe by Shraddhananda Moharana
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 chopped red onion, 1 cup of frozen peas or thawed (or fresh peas if you can get them), 1 cup mayonnaise, 2 tablespoons apple cider vinegar, 1/4 cup honey
Prep. Time → 5 min
Cook Time → 15 min
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.
appetizers, broccoli, broccoli salad, simple recipe July 31, 2012 12:02
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