When making this recipe, feel free to add more of one ingredient if you prefer.
I love grapes so I sometimes add more of these than what the recipe calls for.
1 cup mayonnaise (use light for less calories)
1/3 cup sugar
3 tbsp red wine vinegar
1 tsp celery seed
2-3 heads of broccoli – cut heads off, make sure they’re in bite sizes
4-5 strips of bacon, cooked and chopped into small pieces
½ cup toasted slivered almonds
1 cup chopped celery
1½ cups red seedless grapes, halved
- Preheat over to 350F
- Make the dressing – Add mayo, sugar, red wine vinegar, and celery seed in a small bowl. Use a fork or whisk to mix until creamy. Place in refrigerator for at 30-60 minutes.
- Toast almonds by placing them on a baking sheet and baking for about 5 minutes. Watch these closely, they can burn very fast.
- Make the Salad by adding broccoli, bacon, toasted almonds, celery and grapes in a large bowl
- Slowly add the dressing to the salad bowl and toss.
*sometimes the dressing will absorb into the broccoli so you can set some aside to add later or on the next day*