BROCCOLI SALAD
FROM A GOOD FRIEND AND GOOD COOK, JANICE FROM PENESQUITOS, SAN DIEGO.
(Serves 4-6)

SALAD:
2 BUNCHES OF BROCCOLI CUT INTO FLOWERETS
1 C. CHOPPED CELERY
1 C. CHOPPED RED ONION
1 C. RAISINS
1 C. UNSALTED PEANUTS
8 SLICES COOKED AND CHOPPED BACON

DRESSING:
1 C. BEST FOODS MAYONNAISE
2 T. VINEGAR
1/3 C. SUGAR
1/4 TSP. CURRY POWDER

 

 

MIX ALL THE INGREDIENTS IN THE

SALAD WITH THE DRESSING.

REFRIGERATE OVERNIGHT.