BROCCOLI AND GRAPE SALAD

(Submitted by Edwina Price Snyder)

Edwina writes: "This recipe was given to me by a second cousin. I have seen variations of it in Southern Living magazine, but this cousin used the red wine vinegar."

MIX TOGETHER:

4 to 5 broccoli florets, cut into small bite-sized pieces

1 cup celery, diced

1 to 2 cups seedless red grapes, cut in half

1 cup dark raisons

3 to 4 slices bacon, cooked, drained, blotted and crumbled

1/2 cup sliced almonds

DRESSING

1 cup mayonnaise (Edwina uses Hellman's)
1 tablespoon red wine vinegar (no substitution)
1/3 cup sugar
1/4 teaspoon grated fresh ginger

Mix dressing. Pour over broccoli mixture, toss and refrigerate. The longer it sits, the better it tastes. (Edwina used the florets from two bunches of broccoli and all other ingredients stayed the same.)

About Edwina: Edwina, originally from Mississippi, lives in Baton Rouge, Louisiana. Her email address is edwsny@cox.net.

Other recipes submitted by Edwina:

Disclaimer: This recipe was submitted by a visitor and has not been tested by Teri's Kitchen.

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