This easy broccoli salad is a go-to potluck salad for summer cookouts and picnics.
Why Blanch Broccoli for Salad?
The problem with most broccoli salads is the broccolitherawbroccoli.
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Some people like raw broccoli, and actually, I love raw broccoli stems.
They taste a lot like cabbage or cauliflower.
If they’re raw, keep them away, just.
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So, how to make a broccoli salad if you don’t like raw broccoli?
The honey and vinegar in the dressing adds some sweet and sour to the mix.
The salad is best served the day it’s made.
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Add the broccoli florets.
Cook 1 to 2 minutes, depending on how crunchy you want the broccoli.
One minute will turn the broccoli bright green and leave it still pretty crunchy.
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Two minutes will cook the broccoli through, but it will still be 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.
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Whisk together mayonnaise, cider vinegar and honey.
Combine broccoli florets, almonds, crumbled bacon, chopped onion, and peas in a large serving bowl.
Add dressing to the salad and toss to mix well.
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(Note you may not need all of the dressing.)
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