- 10 cups broccoli florets
- 6 cups seedless red grapes
- 1 cup sliced celery
- 6 green onions, sliced
- 2 cups mayonnaise
- 2/3 cup sugar
- 2 tablespoons cider vinegar
- 1 pound sliced bacon, cooked and crumbled
- 1 1/3 cups slivered almonds, toasted
- In a large salad bowl, combine the broccoli, grapes, celery and onions. In a small bowl, combine the mayonnaise, sugar and vinegar. Pour over broccoli mixture and toss to coat. Cover and refrigerate for at least 4 hours or overnight. Just before serving, gently stir in bacon and almonds.