| 5-6 c. fresh broccoli florets (about 1 lb.) |
| 1/2 c. toasted slivered almonds |
| 1/2 c. cooked, crumbled bacon |
| 1/4 c. chopped red onion |
| 1 c. frozen peas, thawed |
| 1 c. mayonnaise |
| 2 T. apple cider vinegar |
| 1/4 c. honey |
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.
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.
Serves 4-6.