For transporting, pack bacon and almonds separately in zip-top plastic bags to keep crunchy.
Makes 6 cups
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1 cup mayonnaise
1/2 cup sugar
1 teaspoon white vinegar
1 (16-ounce) package broccoli flowerets
2 cups seedless green grapes
3 celery ribs, sliced
8 bacon slices, cooked and crumbled
1 (2-ounce) package slivered almonds, toasted
Stir together first 3 ingredients in a large bowl; add broccoli, grapes, and celery, tossing gently to coat. Cover and chill 3 hours.
Sprinkle with bacon and almonds just before serving. Serve with a slotted spoon.