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.

ingredients

Salad

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
1/2 cup green onions (approximately 5 onions), finely chopped
10 slices bacon, cooked crisp and crumbled
2/3 cup slivered almonds, toasted

Dressing

1 cup mayonnaise
2 tablespoons red wine vinegar or cider vinegar
2 tablespoons granulated sugar
1/2 teaspoon curry powder

directions

1
Mix all salad ingredients together in a large bowl.
2
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 1/2 cup raisins, reduces almonds to 1/2 cup (or substitutes Spanish peanuts), and omits celery. Dressing has 1 cup mayo, 2 T. wine vinegar, and 1/4 cup sugar (no curry). Says to refrigerate at least 3 hours before serving.

notes

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.

Source: Glenda Smith