Crunchy Broccoli, Bacon, and Almond Salad

To blanch the broccoli, bring a large pot of water with 1 teaspoon of salt to a boil. Add the broccoli florets, then cook for 1 minute to keep the broccoli crunchy and bright green. Drain the broccoli and immediately place it in a bowl of ice water to stop cooking. Once cooled, drain the broccoli well and set aside.

Preheat oven to 350°F (175°C). Spread slivered almonds evenly on a baking sheet and bake for 5-7 minutes, until slightly golden brown. Remove from the oven and allow them to cool.

Prepare the dressing by whisking together 1 cup mayonnaise, 2 tablespoons apple cider vinegar, and 1/4 cup honey in a small bowl.

In a large serving bowl, combine the blanched broccoli florets, toasted almonds, crumbled bacon, chopped red onion, and peas. Add the dressing, toss well to mix, and use just enough dressing to coat the salad evenly.

Chill the salad thoroughly before serving.