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Broccoli Salad

By Laxmi mittal
Serving
6
To prepare
20 min
To cook
15 min

INGREDIENTS :

  • 1 teaspoon salt
  • 5-6 cups fresh broccoli florets (about 1 pound of florets)
  • 1/2 cup toasted slivered almonds
  • 1/4 cup of red onion, chopped
  • 1 cup of frozen peas, thawed
  • 1 cup mayonnaise
  • 2 tablespoons vinegar
  • 1/4 cup honey

COOKING STEPS :

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.
2.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. After the broccoli cools, drain it well before dressing it in the next step.

3. Combine broccoli florets, almonds, crumbled bacon, chopped onion, and peas in a large serving bowl.
4.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.

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