4 broccoli crowns
4 oz. soy bacon (or regular bacon, chopped)
1 tbsp. extra virgin olive oil
1/4 tsp. garlic salt
4 oz. slivered almonds
4 oz. sesame seeds
4 oz. cashew pieces
1 cup mayonnaise (regular or low-fat)
1 cup sugar
1 pkg. dry onion soup mix (Lipton)
1 tbsp. rice wine vinegar

Cut broccoli into 1/4-inch pieces and place into big bowl or pot and refrigerate. Cook soy bacon in olive oil with garlic salt until crisp and place on paper towel and pat dry and cut into 1/4-inch pieces. Toast nuts in olive oil and garlic salt until golden brown and turn off heat.

Mix mayonnaise, sugar, onion soup mix and rice wine vinegar in a bowl. Add soy bacon and mix well. Add toasted nuts and mix well. Refrigerate salad dressing.

Combine broccoli and salad dressing just before serving.

Makes 10 servings.

Submitted by: Dietrich W. Sculz