Grapes-A-Plenty - Broccoli and Grape Salad
- 4 cups (950 ml) red grapes, separated and washed, leave whole
- 4 cups (950 ml) broccoli florets, bite size
- 1 cup (225 ml) celery diced fine
- 1 bunch green onions, sliced, leaving 3/4 greens on
- 3/4 lb (.3 kg). bacon, fried crisp and crumbled
- 1 cup (225 ml) sunflower seeds
- 2 cups (475 ml) craisins (dried cranberries)
- 2 cups (475 ml) pomegranite seeds (optional when in season)
- 1/2 cup (125 ml) mayonnaise
- 1/2 cup (125 ml) sugar
- 3 tbsp (45 ml) rice wine vinegar
- Whisk dressing well.
- Pour over all.
- Refrigerate overnight.
- Toss frequently.
red grapes, broccoli florets, celery, green onions, bacon, sunflower seeds, craisins, pomegranite seeds, mayonnaise, sugar, rice wine vinegar
Taken from online-cookbook.com/goto/cook/rpage/0015E8 (may not work)