Broccoli Salad

I've had this recipe for Broccoli Salad printed out for years but have never gotten around to making it. Fourth of July weekend seemed like the perfect time since we were doing a lot of grilling.


I ended up cutting the recipe down substantially after SP took a look at the ingredients and said, "No way will I be eating any of that." I used one small broccoli crown and pretty much eyeballed the rest to make two portions just for me. It was delicious. I loved the crunchy broccoli, the sweetness of the grapes and dried cranberries mixed with the tanginess of the vinegar and the salty bacon.

Broccoli Salad
Very Culinary

1 large head of broccoli, cut into bite sized pieces
2 cups of red grapes, sliced in half length wise
1 cup slivered almonds
1 cup dried cherries, raisins, or dried cranberries
6 scallions, chopped
1/4 cup cooked bacon pieces
1 cup mayo
1 tablespoon white wine vinegar
1 tablespoon sugar

Mix dry ingredients together in a large bowl. Mix mayo, vinegar, and sugar together in a small bowl. Pour mayo mixture over broccoli mixture and combine well. Serve right away or chill for a few hours.