Creators
Samara Pardi
Description
This Summer Broccoli Salad is a refreshing mix of crunchy broccoli, sweet peas, crispy bacon, and toasted almonds, all tossed in a tangy mayonnaise dressing. Perfect for warm weather gatherings!
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Broccoli | 2/3 bunch | or 4 small heads for every large bunch |
Red Onion | 1/3 | thinly sliced |
Frozen Peas | 2/3 cup | defrosted and rinsed |
Applewood Smoked Bacon | 4 strip | dry cured |
Sliced Almonds | 1/3 cup | toasted |
Mayonnaise | 1/3 cup | I make my own with olive oil |
Apple Cider Vinegar | 1 1/3 tbsp | |
Honey | 2/3 tbsp |
PREPARATION
- Including about half of the stalk from each head, chop the broccoli into tiny florets.
- Blanch by throwing into a boiling pot of salted water for about 2 minutes, then dumping into ice bath to cool.
- Lay bacon on a baking sheet and put into a 350 °F ( 177 °C) oven for about 20 minutes, until crispy. (you may have to pour out grease about half-way through baking)
- Combine broccoli, peas and red onion in a large bowl.
- In a small bowl, combine mayo, vinegar and honey and stir well.
- Drizzle over broccoli mixture and toss.
- Once cooled on paper towels, chop bacon and sprinkle over salad with almonds and toss again.