Broccoli Salad

Serving 4 people

20 min


  • apple cider vinegar 2 tablespoons apple cider vinegar
  • bacon 1/2 cup cooked, crumbled bacon
  • broccoli florets 5-6 cups fresh broccoli florets (about 1 pound of florets)
  • honey 1/4 cup honey
  • mayonnaise 1 cup mayonnaise
  • peas 1 cup of frozen peas, thawed (or fresh peas if you can get them)
  • red onion 1/4 cup of red onion, chopped
  • salt 1 teaspoon salt
  • slivered almonds 1/2 cup toasted slivered almonds
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How to make it

  1. 1 Bring a large pot of water, salted with a teaspoon of salt, to a boil.
  2. 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.
  3. Drain the broccoli and immediately put into a bowl of ice water to stop the cooking.
  4. Let cool and drain.2
  5. 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.
  6. Add dressing to the salad and toss to mix well. Chill thoroughly before serving.