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