Broccoli Crunch Salad
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- 1 c. light mayonnaise
- 1/2 c. sugar
- 1/4 c. cider vinegar
- 3 c. bite-size broccoli florets
- 1/3 c. bacon pieces
- 1 can (8 oz) sliced water chestnuts, drained
- 1/3 c. chopped red onion
- 1/4 c. sliced almonds
In a small mixing bowl, stir together mayonnaise, sugar and vinegar. Set aside.
In a medium bowl, combine broccoli, bacon, water chestnuts, red onion and almonds.
Stir mayonnaise mixture into broccoli mixture until evenly coated.
Cover and refrigerate 2 to 3 hours or overnight