Shark attack survivor recalls digging her fingers into its eye to escapeJuly 28, 2017
President of Oneida County Tourism Talks $1.4B in Visitor Spending in 2016July 28, 2017
1 cup light mayonnaise
⅓ cup sugar
2 tbsp red wine vinegar
1 tsp celery seed
2 heads of broccoli broken down into small florets
¾ lb bacon, cooked and chopped into small pieces
½ cup toasted slivered almonds
2 green onions, thinly sliced
1 cup chopped celery
1½ cups red seedless grapes, halved
- Whisk together mayonnaise, sugar, red wine vinegar, and celery seed in a small bowl. Place in refrigerator for at least 30 minutes.
- Combine broccoli, bacon, toasted almonds, green onions, celery and grapes in a large serving dish.
- Toss the dressing with the rest of the salad ingredients and stir.
- Dressing can be added at the last minute if desired.