This salad of blanched fresh broccoli is deliciously tossed with toasted almonds, golden raisins, bacon, and peas as well as a honey vinegar dressing. This salad is a must-have for picnics and cookouts during the summer! The issue with most broccoli salads is the raw broccoli. One of my favorite veggies is raw broccoli stems, and I'm not alone in this. Due to their taste, a lot of people liken them to cabbage or cauliflower. What about the flowers, though? If they are raw, kindly keep them out of here. This raises the issue, of what may be used to make a broccoli salad instead of raw broccoli. As suggested by the response, blanch the broccoli for no more than two minutes. 
Broccoli that has been blanched retains more of its original green color, has a better flavor, and is cooked rather than raw. This recipe pairs roasted broccoli, peas, and onion well. The salad gains some sweetness and sourness by being dressed with honey and vinegar. Broccoli salad usually makes me throw up at the very idea of it, but this one is among the greatest salads I've ever made, broccoli or not. The majority of people see broccoli in their minds as having florets at the end of the head. then why not take it all in? Everything is delicious and appetizing, including that thick stem. Making sure we get the most out of the food in our refrigerators and cabinets—including the stems of our favorite vegetables like broccoli—is a key component of our purpose at Basically. When served raw in a quinoa salad, each part of the skull has a unique flavor and nutritional value. A group of tiny buds may be seen at the top, which spread the dressing you're applying throughout the dish. The heavier regions of the stem have a gratifying crunch and a good flavor, while the underside florals have an appealingly crisp-tender feel. To maximize the flavor of each area, we cut the vegetable (yeah, we said it) in a certain way. 
Shave the majority of those little buds into our plate first. When cutting the broccoli, hold the stem in one hand and the knife in the other, parallel to the top of the floret. Carefully remove the top layer, being mindful to avoid damaging the florets. You must work your way into the florets for approximately a half-inch before you are finished. To cut out the buds, hold your knife at a 45-degree angle to the surface of the broccoli. Rotate the florets until all of the smaller branches have been eliminated. The trunk is bigger the tougher the branches are. You may either cut off the larger ones at the stem's attachment point or break the larger ones off with your hands. The outer green coating is exceedingly fibrous and unpleasant on the stems and larger branches. Peel back the skin with a vegetable peeler or paring knife until the clear flesh shows through. Cut the stalk and branches into pieces that are roughly the same size as the florets to use in salads. 
broccoli salad with golden raisins
It is recommended that you begin serving this chilled broccoli salad with golden raisins at least an hour in advance, but you are free to do so up to six hours in advance if you want. It is strongly suggested that the salad be served at room temperature. If you want to get a head start on the preparation, you may blanch the broccoli, cook the bacon, and create the dressing a day or two in advance. All of these steps can be done in the microwave. You should store them in separate containers in the refrigerator, and wait to mix the completed salad until the day before it is served. This salad is wonderful for any event, from a barbecue in the garden in the heat of summer to a party to celebrate the holidays in the depths of winter. Although chicken, steak, and salmon are among the items that match particularly well with this sauce, you truly may enjoy it with everything you put it on since it has such a versatile flavor. 
golden raisins and almonds
It is not necessary to prepare broccoli, golden raisins, or almonds for them to be a nutrient-dense addition to your diet; nonetheless, the majority of the time, these foods are cooked before being consumed. It is recommended to wash the broccoli head under cold running water before consuming it raw. After you have used your fingers and a paper towel to clean the broccoli, you should next allow it to air dry fully. Cut the florets that are attached to the main stem into smaller pieces using a very sharp knife. The plant's stems and florets, in addition to all of its other components, are safe. 
On the flip side, it may be difficult to ingest the stems of the plant. It will be much simpler to chew the stems if you chop them up into very little pieces beforehand. You are free to consume the broccoli in its natural state at this time; however, if you would like to add extra taste, you can dip the broccoli florets in hummus, a sauce made from yogurt, or another vegetable dip. The cruciferous vegetable known as broccoli may be included in a wide variety of dishes, including raw vegetable platters and salads. There are a few different cooking methods that can limit the number of nutrients that broccoli has. For instance, vitamin C may be found in a wide variety of foods, one of which is broccoli. Both men and women may meet 90-108 percent of their recommended daily allowance for this vitamin by eating 90 grams (one cup) of chopped raw broccoli. Vitamin C, on the other hand, degrades easily when exposed to high temperatures, and how food is prepared has a significant impact on the vitamin's content. According to one piece of research, the vitamin C content of broccoli had a reduction of 38% when it was stir-fried, and a reduction of 33% when it was boiled. 
Another study found that the cooking techniques of blanching, steaming, and stir-frying significantly reduced the amount of chlorophyll, a chemical that is beneficial to health and is responsible for giving broccoli its green color. When compared to other methods of preparation, steaming broccoli is likely to result in the highest level of nutritional retention. Sulforaphane is a plant compound that occurs naturally, and broccoli is one of the foods that contain it. Sulforaphane has been linked to a variety of health advantages and has the potential to act as a preventative measure against a variety of diseases, including diabetes, cancer, heart disease, and digestive disorders. Although the quantities of sulforaphane in cooked broccoli are higher than in raw broccoli, your body is more likely to absorb the compound from prepared broccoli. On the other hand, there is some speculation that boiling broccoli may confer certain advantages. For example, boiling broccoli results in a considerable boost in the vegetable's antioxidant capacities. Carotenoids are essential antioxidants that boost the immune system and help prevent illness. Cooking broccoli may enhance the amount of these carotenoids that it contains.