Summer Fresh Broccoli Salad

Summer Fresh Broccoli Salad

Ingredients:

• 1 tsp. Salt
• 5 to 6 cups fresh Broccoli Florets (approx. 1 pound)
• 1/2 cup slivered Almonds, toasted
• 1/2 cup cooked Bacon, crumbled
• 1/4 c. Red Onion – chopped
• 1/2 c. dried cranberries
• 1 c. Peas – frozen, thawed (or fresh peas if available)

Dressing:

• 1 c. Mayonnaise – light
• 2 to 3 Tbsp. Apple Cider Vinegar
• 1 Tbsp. Sugar
• ¼ c. Honey
• dash Sea Salt

Directions:

1. Bring a large pot of water, salted with a teaspoon of salt, to a boil. Add the broccoli florets. Cook 1 to 2 minutes, depending on how crunchy you prefer the broccoli. Don’t cook for more than 2 minutes or the broccoli will get mushy. Drain the broccoli and immediately plunge 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.
3. In a separate bowl, whisk together light mayonnaise, cider vinegar, honey and salt. Add the dressing to the salad and toss, mixing well. Chill thoroughly before serving.