Total Time: 30 Minutes
This is a great salad to get your kids to eat broccoli. It’s a winning combination of bright green broccoli, sweet and juicy grapes, with crunchy bits of red onion, toasted almonds, and bacon tossed into a tangy, yet slightly sweet honey dressing. Make that classic broccoli salad into this new and improved modern version today! Turn those broccoli-hating-children into little veggie devouring monsters in minutes. The only thing you’ll be mad about with this recipe is...those darn kids didn’t save you any!
4 slices of cooked crispy bacon chopped
1/4 cup of sliced almonds toasted
2/3 cup of mayonnaise
2 tablespoons of apple cider vinegar
1 tablespoon of honey
salt sea salt and freshly ground black pepper to taste
1 lb of broccoli (do not discard stem)
1 tablespoon of salt
1 cup of red seedless grapes
1/4 cup of diced red onions
Chop and crumble cooked bacon slices. Set aside.
Toast almonds by preheating oven to 350°F. Spread almonds in a single layer on a cookie sheet and bake for 5 minutes. Shake the pan about halfway through to move the almonds around, making sure you check them every minute after the halfway point until they’re at the desired color. Remove from oven and immediately pour onto a plate and let cool in a single layer.
In a mixing bowl whisk together mayonnaise, apple cider vinegar, and honey. Season with salt and pepper to your liking.
Prepare the broccoli. Cut the florets into 1/2 inch pieces. Don’t toss the stem, it’s delicious! Cut about 1/2 off the end of the stem and discard. Peel the reserved broccoli stem with a vegetable peeler and cut it into 1/4 inch slices.
In a large saucepan, bring 5 cups of water to a boil and season with 1 tablespoon of salt. Prepare an ice bath nearby. Blanch the broccoli in the boiling water for about 2 minutes, until the broccoli becomes bright green in color. Shock the broccoli in the ice bath. Drain and gently dry with a towel.
Cut grapes in half.
In a large bowl, toss together broccoli and dressing. Gently add in grapes and red onions. Mix in most of the sliced almonds and bacon, reserving about a tablespoon to sprinkle on top as a garnish. Taste and season with salt and pepper if needed.
Plate and garnish with the remaining almonds and bacon.