Grandma’s Broccoli Salad

Sunday we had offered a lunch after church as a way for people to hang out and chat for a longer time than our usual coffee hour.  We had a birthday theme since we’re at the halfway point and can celebrate all the birthdays that have come and all the upcoming ones.  For the event I decided to make several salads and mini-cupcakes.

First up, a family favorite.  This is my grandma’s recipe for broccoli salad, we make it several times a year for family events.  The combination of flavors is great.  It’s crunchy, salty, sweet, and creamy.  It’s a little bit labor intensive, so I’d recommend a good sous chef (thanks, Mom!).

Grandma’s Broccoli Salad

Serves 8-10

• 2 bunches broccoli, cut into small florets and stems diced
• 3-4 scallions, thinly sliced
• 3-4 celery stalks, chopped
• 2 cups grapes, halved
• 1/2 cup slivered almonds
• bacon fried and crumbled on top

Dressing:

• 3/4 cup mayo
• 1/3 scant cup sugar
• 1 Tbsp white vinegar

Whisk the dressing ingredients together until well combined.  Mix dressing with all the salad ingredients and serve cold.  For a vegetarian option, I recommend topping the salad with chopped smoked almonds instead of the bacon.