Broccoli Grape Salad by Claire Carpenter

My kids refuse to believe it’s Thanksgiving unless I make this salad. Serves 4.

1 bunch of broccoli, cut up without stems
1 cup chopped celery
1 cup green onions, chopped with tops
½ lb. bacon, cooked crisp, cooled, and crumbled
Green and red seedless grapes (about 20) cut in half
Slivered almonds (about 6 ounces, toast at 350 degrees, watch carefully, then cool)

Dressing
½ cup sugar (this is the original recipe, I use about 2 tablespoons)
1 cup mayonnaise
1 Tablespoon raspberry vinegar

Put dressing on salad just before serving and mix in almonds last.