Summer Fresh Broccoli Salad
- 1 tsp Salt
- 5 to 6 c. Broccoli Florets – fresh (approx. 1 pound of florets)
- 1/2 c. Almonds – toasted slivered
- 1/2 c. Bacon – cooked, crumbled
- 1/4 c. Red Onion – chopped
- 1/2 c. Craisins (dried cranberries)
- 1 c. Peas – frozen, thawed (or fresh peas if available)
Dressing:
- 1 c. Mayonnaise – light
- 2 to 3 T. Apple Cider Vinegar
- 1 T. Sugar
- ¼ c. Honey
- dash Sea Salt
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. Combine broccoli florets, almonds, crumbled bacon, chopped onion, and peas in a large serving bowl. 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.
Serves 8 to 10
Submitted by Kathy Rohrbaugh, Shrewsbury
2009 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest