This salad is very popular and always a welcome addition to your summer BBQ. I like to parboil the broccoli for a better flavour that holds on to the dressing. It’s also easier to digest.
1 teaspoon salt (for boiling water)
5-6 cups fresh broccoli florets (about 1 head of broccoli)
1/2 cup toasted slivered almonds, or pecans
1/2 cup cooked, crumbled bacon
1/4 cup of red onion, chopped
1 cup of frozen peas, thawed (optional)
1 cup grated sharp cheddar cheese
¾ cup dried cranberries
3/4 cup mayonnaise
3 tablespoons apple cider vinegar
1/4 cup honey or maple syrup
Bring a large pot of salted water to a boil, add broccoli florets and book 1-2 minutes (set your times or it will be mushy).
Drain the broccoli and immediately put into a bowl of ice water to stop the cooking. Cool and drain.
Combine broccoli florets, almonds, crumbled bacon, chopped onion, cheese, cranberries and peas in a large serving bowl.
In a separate bowl, whisk together mayonnaise, cider vinegar and honey. Add salt and pepper to taste.
Add dressing to the salad and toss to mix well. Chill thoroughly before serving.