Broccoli Salad Recipe * Prep time: 20 minutes
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INGREDIENTS
* 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
METHOD
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.

2 BROCOLL SALAD

Ingredients * 1 head broccoli * 6 to 8 slices cooked bacon, crumbled * 1/2 cup chopped red onion * 1/2 cup raisins, optional * 8 ounces sharp Cheddar, cut into very small chunks * 1 cup mayonnaise * 2 tablespoons white vinegar * 1/4 cup sugar * 1/2 cup halved cherry tomatoes * Salt and freshly ground black pepper
Directions
Trim off the large leaves from the broccoli stem. Remove the tough stalk at the end and wash broccoli head thoroughly. Cut the head into flowerets and the stem into bite-size pieces. Place in a large bowl. Add the crumbled bacon, onion, raisins if using, and cheese. In a small bowl, combine the remaining ingredients, stirring well. Add to broccoli mixture and toss gently.