(From Foresthill Friendship Club’s 2010 Recipes Old and New Cookbook)

Directions:

4 cups broccoli heads, broken into small bite-size sprigs

1 cup sliced celery

1 small can water chestnuts

1/2 cup sliced green onions

1 cup halved red seedless grapes

1 cup halved green grapes

8 slices bacon, cooked and crumbled

2/3 cup toasted silvered almonds

Prepare veggies and refrigerate covered with moist paper towel.

Dressing:

1 cup mayonnaise

1/3 cup sugar

2 tab. Vinegar

Mix dressing ingredients together.  Before serving, mix all ingredients.

Perfect for a 4th of July outing.

                    Recipe by Rosemary Mitchell

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