- 1 bunch of broccoli flowerettes ( cut bite size)
- 1 stalk celery - cut up
- 1/2 red onion, cut
- 1 red pepper
- 1 green pepper
- 1 cup bean sprouts
- left over chicken pieces
- sliced almonds
- 1 cup sugar
- 1 cup oil
- 1/2 cup vinegar
- 2 Tblsp. soy sauce
Mix veggies together in large bowl. Put chicken and almonds in. Mix the last four ingredients for the dressing and pour over veggies. The vinegar will "cook" the broccoli and it will keep for a week in the fridge. Sometimes I leave out the chicken and/or bean sprouts.
***from Irene Roudybush