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broccoli grape harvest salad

(1 rating)
jwcooper avatar
Recipe by
Jolayne Cooper
@jwcooper
Americus, GA

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.

(1 rating)
yield 6 -8
prep time 20 Min
cook time 30 Min
method Stove Top

Ingredients For broccoli grape harvest salad

  • 8 oz
    farfalle pasta (or any other shape)
  • 1 lb
    fresh broccoli
  • 1/2 c
    light mayonnaise
  • 1/2 c
    non-fat plain yogurt
  • 1/3 c
    sugar
  • 1/3 c
    diced red onion
  • 1/3 c
    red wine vinegar
  • 1 tsp
    salt
  • 2 c
    seedless red grapes
  • 6
    cooked turkey bacon slices, crumbled
  • 1/2 c
    chopped pecans

How To Make broccoli grape harvest salad

  • 1
    Preheat 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.
  • 2
    Meanwhile, 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!
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