this is my go to recipe when I need to bring a salad to a party. I make it slightly healthier by using splenda instead of sugar and substituting half of the mayo with Greek yogurt.
For transporting, pack bacon and almonds separately in zip-top plastic bags to keep crunchy.
Yield: Makes 6 cups
- 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.
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