2 heads broccoli
4-10 slices bacon (enough to go with broccoli amount)
4-8 green onions (enough to go with broccoli amount)
1/4 - 1/2 cup almonds, sliced (enough to go with broccoli amount)
dressing:
1 cup mayonnaise
1 Tbsp. sugar
2 Tbsp. vinegar
Slice the bacon into 1/4-inch pieces and fry until almost crisp, set aside and let cool. Brown the almonds in a 350F oven until light brown, set aside and let cool. Cut the broccoli into bite size florets and put into a bowl. Slice the onions thinly (including the green parts) and but into the bowl with the broccoli.
In another bowl, mix the dressing until smooth and creamy.
Mix the bacon and almonds in with the broccoli and onions, and mix until all ingredients are well distributed. Pour in dressing and mix well until everything is well coated. Use judgment here; use enough to liberally coat the salad ingredients but you don’t want things swimming. Cover in plastic wrap and chill for at least an hour.
From: Carolyne McNary, adapted by Kelly Iverson
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
