Ingredients

• 6 cups broccoli florets (you will need 2 bunches of broccoli)
• 1 apple (Gala, Fuji or Golden Delicious)
• 1/2 cup raisins
• 6 slices bacon, cooked until crisp and crumbled into bite-size pieces
• 1/4 cup salted peanuts
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 3 tablespoons prepared mustard
• 2 tablespoons honey

Directions

In a small mixing bowl, whisk together sour cream, mayonnaise, mustard and honey until thoroughly combined. Set aside.

Cut broccoli into bite-size florets, then rinse to clean. If you prefer to blanch the broccoli (recommended), place broccoli in a

vegetable steamer. Set a bowl filled with water and some ice near stove. Bring about 1-2 inches of water to boil in a medium sauce pan. As soon as water reaches boiling point, add vegetable steamer with broccoli to saucepan and cover. Steam for 1-3 minutes, testing each minute by biting a tiny piece of broccoli to check amount of tenderness (Note: Cooking broccoli longer than 3 minutes is not recommended - broccoli will become too soft). Once you reach desired tenderness, immediately lift vegetable steamer and pour broccoli into bowl of ice water. Gently stir until all florets have completely cooled. Pour into a colander in the sink to drain, then remove all ice cubes. Transfer florets onto a few paper towels or a clean towel then fold paper towels or towel over and very gently press to remove all moisture. Turn over to press both sides. If paper towels or towel gets oversaturated and florets are still wet, use new paper towels or towel until you have removed excess water. Set aside.

Remove core from apple, then cut apple in half horizontally (in between top and bottom). Cut each half into 1/4-inch slices. Add apple slices, broccoli florets, bacon pieces, peanuts and raisins to a large mixing bowl. Toss gently to combine. Pour dressing over salad, then toss gently again to thoroughly coat. Refrigerate until chilled and serve.