Broccoli Grape Salad

Carolyn Snidow, Corolla, NC

From her high school yearbook…

Serves 3-4

1 cup mayonnaise

½ cup sugar

1 ½ teaspoons white vinegar

1 bunch (16-oz.) fresh broccoli florets

2 cups seedless grapes, red or green

3 ribs celery, sliced

6 strips bacon, cooked and crumbled

1 package (2-oz.) slivered almonds, toasted

Cook bacon in skillet until crisp; remove, crumble and set aside. Remove most bacon fat from skillet; add almonds to skillet and toast slightly, about 1–2 minutes. Remove and set aside.

Stir mayonnaise, sugar and vinegar together in a large bowl. Add broccoli, grapes and celery tossing gently to coat.

Cover and chill for 2-3 hours.

Sprinkle with crumbled bacon and toasted almonds just before serving.