broccoli grape harvest salad
I found this on a blog called Eat Yourself Skinny, so of course I had to try it. It was actually pretty good. We liked it. You could make it vegetarian by leaving out the bacon, which my husband would prefer. He doesn't like bacon, if you can imagine that.
prep time
20 Min
cook time
30 Min
method
Stove Top
yield
6-8 serving(s)
Ingredients
- 8 ounces farfalle pasta (or any other shape)
- 1 pound fresh broccoli
- 1/2 cup light mayonnaise
- 1/2 cup non-fat plain yogurt
- 1/3 cup sugar
- 1/3 cup diced red onion
- 1/3 cup red wine vinegar
- 1 teaspoon salt
- 2 cups seedless red grapes
- 6 - cooked turkey bacon slices, crumbled
- 1/2 cup chopped pecans
How To Make broccoli grape harvest salad
-
Step 1Preheat oven to 350 degrees F. Bake pecans in a single layer in a shallow pan for about 6 mintes until lightly toasted and fragrant, stirring halfway through. Then prepare pasta according to package directions.
-
Step 2Meanwhile, cut broccoli florets from stems and separate into small pieces using a paring knife. In a large bowl, whisk together mayo, yogurt, sugar, red onion, vinegar and salt and toss with broccoli, hot cooked pasta and grapes. Stir to coat. Cover and chill for up to 3 hours. Stir in bacon and toasted pecans just before serving, enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pasta Salads
Diet:
Vegetarian
Keyword:
#broccoli
Keyword:
#grapes
Ingredient:
Pasta
Culture:
American
Method:
Stove Top
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