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Broccoli Almond Salad

This colorful broccoli almond salad is easy to make in advance. Add the nuts and bacon just before serving so they stay nice and crunchy. —Margaret Garbade, Tulsa, Oklahoma
  • Total Time
    Prep/Total: 25 min.
  • Makes
    12 servings

Ingredients

  • 1 bunch broccoli (about 1-1/2 pounds)
  • 1 cup mayonnaise
  • 1/4 cup red wine vinegar
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 package (7 ounces) mixed dried fruit
  • 1/4 cup finely chopped red onion
  • 1 package (2-1/4 ounces) slivered almonds, toasted
  • 4 bacon strips, cooked and crumbled

Directions

  • Cut florets from broccoli, reserving stalks; cut florets into 1-in. pieces. Using a paring knife, remove peel from thick stalks; cut stalks into 1/2-in. pieces.
  • In a small bowl, mix mayonnaise, vinegar, sugar, salt and pepper. In a large bowl, combine broccoli, dried fruit, and onion. Add mayonnaise mixture; toss to coat. Refrigerate until serving.
  • Just before serving, sprinkle with almonds and bacon.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts
3/4 cup: 236 calories, 17g fat (3g saturated fat), 1mg cholesterol, 180mg sodium, 21g carbohydrate (15g sugars, 3g fiber), 3g protein.

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