Our friends Erin and Matt have a lovely home in the country, surrounded by pastures and horses, and on the occasional holiday, a fireworks display on each horizon. We love gathering with friends there, especially when dishes like this are on the table.
Red onions, grapes, and bacon lend the red color to the otherwise green salad of broccoli, celery, and green onions.
Recipe adapted by Erin from All Recipes.
- 2 pounds bacon
- 3/4 cup blanched slivered almonds
- 2 large heads fresh broccoli, chopped
- 1 1/2 cup chopped celery
- 1/2 cup minced green onions
- 1/2 cup diced red onion
- 3 cups seedless grapes, halved
- 2 Tbs. white sugar
- 1 Tbs. distilled white vinegar
- 1/2 cup mayonnaise
Preheat oven to 400º. Bake the bacon according to these instructions. Cool, and then crumble.
Preheat oven to 300º. Spread slivered almonds on a cookie sheet. Bake for approximately 12 to 14 minutes or until lightly browned, turning once during toasting. Cool.
In a large bowl, combine broccoli, crumbled bacon, celery, green onions, red onions, grapes, and toasted almonds. Toss with mayonnaise dressing. Chill for several hours in the refrigerator.
In a small bowl, mix together mayonnaise, sugar, and vinegar. Set aside.
Bring a stockpot of water to a boil. Add the broccoli florets, and cook about 3 minutes. Drain.