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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Broccoli Salad Recipe

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This recipe for Broccoli Salad is from Just One More Recipe, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tsp. salt
5-6 c. fresh broccoli florets (about 1 pound of florets)
1/2 c. toasted almonds
1/2 c. cooked, crumbled bacon
1/4 c. of red onion, chopped
1 c. frozen peas, thawed (or fresh peas if you can get them)
1 c. mayonnaise
2 Tbsp. apple cider vinegar (or red wine vinegar)
1/4 c. honey
Directions:
Directions:
Bring a large pot of water, salted with a tsp 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.)
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.

Yields: 4 to 6 servings

 

 

 

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