Lots of vegetables in a creamy curry dressing. Perfect side dish for a summer BBQ.
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, then crumble.
Toss broccoli, grapes, celery, jicama, and green onions together in a large bowl.
Whisk mayonnaise, sugar, vinegar, and curry powder in a bowl until well blended.
Pour dressing over vegetables and toss with crumbled bacon and pine nuts.
Per Serving: 309 calories; protein 7.7g; carbohydrates 16.6g; fat 24.5g; cholesterol 24.8mg; sodium 495.3mg.