Roasted Broccoli Grape Salad

 1 head of broccoli, cut into florets

1/2 red onion, chopped large

olive oil

salt and pepper

1 large scoop mayonnaise (1 cup)

1 tbsp sugar

2 Tbsp milk

1 Tbsp white wine vinegar

 1- 2 cups red grapes, halved

2 stalks celery, chopped

1 cup yellow raisins soaked in sherry vinegar (to absorb tanginess)

sliced toasted almond slices, for garnish

 

On a baking sheet in a 425 degree oven for 18-22 minutes roast the broccoli and onions. Spread the broccoli on one side and the onions on the other.  Sprinkle with olive oil,  salt and pepper.

While the vegetables are roasting make the creamy dressing.  In a small bowl whisk together mayonnaise, sugar, milk, white wine vinegar and season with salt and pepper.  Set aside

To a large bowl, add the grapes, celery and already soaked raisins.  When broccoli and onions are finished roasting add them.  Add the creamy dressing and mix to coat.  Serve with sliced toasted almond slices on top.