If using fresh broccoli, blanch it first. If using frozen broccoli, rinse and thaw but do not blanch it.How to blanch broccoli: Bring large stockpot of water to high heat; place broccoli crown in water for 5-minutes
1 large broccoli crown
Remove crown and submerge in ice water for 5-minutes
Once cooled, remove, pat dry with paper towel and cut florets into bite sized pieces; set aside
Make the Salad
If you're adding bacon to the salad, fry, drain and chop it; then set aside
5 strips bacon
Mix dressing ingredients in large mixing bowl
1 cup mayonnaise, 1½ tablespoons apple cider vinegar, 2 tablespoons honey
Chop onion, pecans and apple into small pieces and add to the dressing
1 large apple, ¼ cup red onion, 1 cup pecans
Add chopped broccoli and dried cranberries to the mixture; combine well
¾ cup Craisins
Cover and refrigerate for at least one hour
When ready to serve, stir salad ingredients; taste for salt and pepper and serve
pinch of salt and pepper
Notes
Make the dressing first; cut the apple (leave the skin on) while the broccoli is blanching; put the cut apple immediately into the dressing (the apple cider vinegar will keep it from browning)Bacon is optional; if you don't want to fry bacon, use real bacon bitsIf you're making this for a crowd, double the recipe: use 2 big crowns and double the dressingAdd whatever else you want to the saladIf you add too much dressing, serve the salad individually or with a slotted spoon