Even in the winter, I crave cold, crispy, crunchy foods and after the heavier foods from the multiple holiday dinners I ate over the past week, this salad was definitely needed! The lovely thing about this is that it can be made ahead of time so it’s one last thing to worry about come dinner time. It also holds up beautifully for leftover lunches.
Plus, you know, bacon. It has delicious, delicious bacon.
Speaking of bacon, our friends are having a bacon-themed New Year’s party and I have about 37 bacon dishes that I plan on bringing over for the party. Okay, maybe not quite 37 but darn close! Hmm… maybe next week should be Bacon Week?
Anyway, I’ve had a number of different versions of this, usually with sugar, raisins and cheese as well as the bacon, broccoli and mayo but I really wanted to find a version that was a tad healthier and tasted just as good.
Elise Bauer’s recipe did not disappoint. I also loved that she blanched the broccoli first. Like her, I am not a fan of raw broccoli though I do like the flavor, just not the texture. You have to be careful, though, to not keep the broccoli in the hot water for too long or you will cook it. It’s also important to cool it down as quickly as possible. If you like your broccoli completely raw, though, you can skip the blanching step which will save a bit of time as well.
When mixing the dressing, which is just a combination of mayo, honey, and vinegar, here’s a little trick:
Coat the measuring cup with a light smear of the mayo before measuring the honey! Not only does it keep the honey from sticking to the measuring cup, but it also doesn’t add another flavor to your dressing like spraying the cup with nonstick cooking spray does.
Once you have all your ingredients ready to go…
… voilà! Broccoli salad that actually borders on healthy 🙂 Even using real mayonnaise like I do, there is still less than half the RDA limit on fat per day. I believe in eating the good stuff but do so in moderation. Which is why I don’t eat things like this all day, every day.
- 5-6 c broccoli florets (~1½ lbs)
- ½ c slivered almonds (2 oz)
- 6 slices bacon, cooked and crumbled
- 3 stalks celery, cleaned and sliced into ¼" pieces
- 1 c frozen peas, no need to thaw
- 1 c mayonnaise
- 2 Tbsp apple cider vinegar
- ¼ c honey
- Bring large pot of water to a boil. Working in batches, cook broccoli for no more than 2 minutes. Drain and immediately put into a bowl of ice water to stop cooking. Let cool and drain well.
- Combine broccoli, almonds, bacon, celery, and peas in large serving bowl. In separate bowl, whisk together mayo, vinegar and honey. Add dressing to salad and toss to mix well. Chill thoroughly before serving.