Broccoli Salad

The original recipe was from Shannon Truss, out of the West End Community Church Good to Give Cookbook, one of my favorite cookbooks. I've made some substitutions according to my liking, and this is the recipe that I ended up with:

1 head of broccoli, cut into bite size florets
6 slices bacon, cooked and crumbled
1/2 cup red grapes, halved
1/2 cup nuts (pecans, walnuts, almonds, or sunflower seeds)
1/2 cup chopped apple
1 cup mayo
2 Tbsp apple cider vinegar
1/2 cup sugar

Mix mayo, vinegar, and sugar. Toss remaining ingredients together and pour sauce over. Let chill 2-3 hours before serving.

I love this salad as a side dish for any summer picnic, barbecue, or burgers. Tonight I served it with fried chicken tenders.