Broccoli Salad

I really like this salad but I make it differently every time. When looking for a recipe to post as a "keeper", this one from simplyrecipes.com looked just right. The author doesn't like the taste of raw broccoli so she recommends blanching it for one minute.   http://simplyrecipes.com/recipes/broccoli_salad/   1 teaspoon salt 5-6 cups fresh broccoli florets (about 1 pound of florets) 1/2 cup toasted slivered almonds 1/2 cup cooked, crumbled bacon 1/4 cup of red onion, chopped [optional] 1 cup of frozen peas, thawed (or fresh peas if you can get them) 1 cup mayonnaise [I used reduced fat] 2 tablespoons apple cider vinegar 1/4 cup honey Bring a large pot of water, salted with a teaspoon of salt, to a boil. Add the broccoli florets. Cook 1-2 minutes, depending on how crunchy you want the broccoli. 1 minute will turn the broccoli bright green, and leave it still pretty crunchy. 2 minutes will cook the broccoli through, but still firm. Set your timer and do not cook for more than 2 minutes, or the broccoli will get mushy. Drain the broccoli and immediately put into a bowl of ice water to stop the cooking. Let cool and drain. Combine broccoli florets, almonds, crumbled bacon, chopped onion, and peas in a large serving bowl. In a separate bowl, whisk together mayonnaise, cider vinegar and honey. Add dressing to the salad and toss to mix well. Chill thoroughly before serving. Serves 4 to 6.