Creamy Broccoli and Grape Salad

My friend Ann passed along this terrific salad. I first met Ann more than 40 years ago, only to lose track of her for perhaps 25 of those years, and to find her again when each of us discovered we were living on the same street in a large, bustling city. 

Once again, without knowing it, we moved not far from one another in the same small town, and yet again, years later, discovered we were living on the same island, in the same village-that-calls-itself-a-town, and (gulp!) on adjoining streets!

It seems fitting that because this salad recipe traveled from Ann to me, it should now travel from me to you. This salad originates with The Vancouver Sun, where Ann was once my editor. As her eagle eyes will notice, I’ve modified this recipe, just a touch!

Creamy Broccoli and Grape Salad:

To Prepare the Salad:

4 c. (1 L) small broccoli florets

1 c. (250 mL) seedless green grapes. halved

1 c. (250 mL) seedless red grapes, halved

1/2 c. (125 mL) celery, finely sliced or diced

1/4 c. (60 mL) green onions, finely sliced

1/2 c. (125 mL) sliced natural almonds, toasted (see Almond Note) 

5 slices bacon, cooked crisp and crumbled

Combine, cover, and set aside in refrigerator. If making in advance, add nuts just before serving. 

To Prepare the Creamy and Sweet Dressing:

1/2 c. (125 mL) mayonnaise

1/4 c. (60 mL) sour cream (or plain Greek yogurt)

1 tbsp. (15 mL) white vinegar

2 tbsp. (30 mL) granulated sugar

1/4 tsp. (1 mL) pepper

Dash salt

Combine well. Pour over salad ingredients just before serving. Yields six portions.

Almond Note: I had none so omitted this. Didn’t seem to matter!