1 teaspoon salt
5-6 cups fresh broccoli florets (about 1 pound of florets)
1/2 cup toasted slivered almonds
1/2 cup cooked, crumbled bacon
1/4 cup of red onion, chopped
1 cup of frozen peas, thawed (or fresh peas if you can get them)
2 tablespoons apple cider vinegar
1/4 cup 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.
2 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.