Now as with many of my recipes, strict amounts are not given. I buy a bag of grapes, cuz that is how my grocery store sells 'em. I eat some grapes as I quarter 'em. Sometimes the bag is bigger than I need, so I don't use it all... Use your best judgement. Same goes with the broccoli. I use the stems in this recipe. Sometimes I end up having to trim off more cuz it is funky. So then I either have to get more broccoli or just do without. As for the slivered almonds, I just dump in some. I eyeball it. This last time, I thought I had more than I actually did, so I have less almonds.
1In a glass jar with a tightly sealing lid, put the sugar & the vinigar. Shake it up for 30 seconds or so. Set aside.
2Cook the bacon in your favorite way. I bake mine in the oven. I prefer it crispy. Remove the cooked bacon from the grease and let cool. Shake the jar from step one.
3Wash & quarter the grapes. Shake the jar from step one.
4Wash & chop the broccoli. Shake the jar from step one.
5Combine the broccoli, grapes, & slivered almonds in a bowl of your choice. Crumble in the cooled bacon. Shakle the jar from step one.
6At this point, the sugar in the jar from step one should have dissolved. If not, shake it till it does. Once the sugar is dissolved, pour over the salad. Give the salad a good stir. Cover & refrigerate for several hours.