Broccoli Salad
A yummy summer salad that uses an interesting combination of ingredients. I was first introduced to this by a member of my bridge group.
4 cups fresh raw broccoli (1 large head), cut in small bite-sized pieces
1 cup celery, finely chopped
2 cups red seedless grapes, cut in half
½ cup green onions (approximately 5 onions), finely chopped
10 slices bacon, cooked crisp and crumbled
⅔ cup slivered almonds, toasted
1 cup mayonnaise
2 tablespoons red wine vinegar or cider vinegar
2 tablespoons granulated sugar
½ teaspoon curry powder
Mix all salad ingredients together in a large bowl.
Combine dressing ingredients at least one hour before serving. Use up to 3 tablespoons of sugar and up to 1 teaspoon of curry powder if desired. Pour over the salad and toss lightly.
Note: An alternate recipe from the newspaper calls for only 1 cup grapes, plus ½ cup raisins, reduces almonds to ½ cup (or substitutes Spanish peanuts), and omits celery. Dressing has 1 cup mayo, 2 T. wine vinegar, and ¼ cup sugar (no curry). Says to refrigerate at least 3 hours before serving.
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- Recipe byGlenda Smith
- Viewed 201 times
Instead of pouring the entire dressing over the whole salad, you can keep it in a separate jar and just pour the desired amount over an individual salad portion, as needed.
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