Broccoli, Bacon and Grape Salad

Shirley Evans
From Annette, a neighbor in Snohomish
Serves about 15

1 lb bacon, into 1"pieces, cook until crisp and drain on paper towels.  Crumble and set aside.

7 cups fresh broccoli florets, in small pieces
5 cups cauliflower florets, in small pieces
2 cups red and/or green grapes, halved
1/2 cup finely chopped red onion
1 to 1 1/2 cup mayonnaise or salad dressing, to taste
1/4 to 1/2 cup sugar, to taste
Up to 1/4 cup vinegar apple cider vinegar, to taste

In large bowl, stir together mayonnaise, vinegar and sugar. Taste and adjust to your preference.

Add broccoli, cauliflower, and grapes.  Add 2/3 of the cooked, crumbled bacon.  Stir to combine.
Cover and chill in the refrigerator for at 1 hour.  Store remaining bacon, covered, in refrigerator and add over top of salad just before serving.