Broccoli Crunch Salad

By Yankee Magazine

May 30 2006


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