photo by: tasteofhome.com

Serves 12

The take out deli counter always has a bright broccoli salad with craisins and nuts in the case. Here is a twist on that salad. We added balsamic vinegar, and pastrami for a little more zing, and grapes instead of craisins to make it more original.

6 cups broccoli florets
3 green onions, sliced
1 cup diced celery
1 cup green grapes
1 cup seedless red grapes
1 cup mayonnaise
1/3 cup sugar
1 tablespoon cider vinegar
1 tablespoon balsamic vinegar
1/2 pound pastrami, cooked, cut into bite size pieces
1 cup slivered almonds, toasted

In a large salad bowl, combine the broccoli, onions, celery and grapes. In another bowl, whisk the mayonnaise, sugar and both vinegars; pour over broccoli mixture; toss to coat. Cover and refrigerate until serving. Stir in pastrami and almonds just before serving.