Red Broccoli Salad
This a hearty meat and vegetable salad: two pounds of maple flavored bacon make it very filling. It's a meal in itself!
Dovetailing Tips: Use the bacon you cooked from day 1 in todays salad.
|2 pounds||maple-flavored bacon|
|1||large head fresh broccoli, chopped|
|3/4 cup||chopped celery|
|1/4 cup||minced green onions|
|1/4 cup||diced red onion|
|1 1/2 cup||seedless grape, halved|
|3/4 cup||blanched slivered almonds|
|1/4 cup||white sugar|
|2 tablespoons||distilled white vinegar|
Place bacon in a large skillet. Cook, turning frequently, over medium high heat until evenly browned. Cool, and then crumble.
Preheat oven to 300 degrees F (150 degrees C). 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 small bowl, mix together mayonnaise, sugar, and vinegar. Set aside.
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.