Thursday, May 10, 2012

Serving Up: Broccoli, Grape and Pasta Salad

As we enter summer I find myself craving light meals and meals that don't require the stove or oven to be turned on.  This salad fits the bill and makes a perfect summertime meal.  It is light and refreshing and is satisfying enough to be called dinner.  Although, it would also make a perfect accompaniment to some chicken right off the grill if you are opposed to a meatless meal.

My kids are still too young to appreciate a salad like this.  Although they like every single ingredient, once they are tossed together they become seemingly untouchable - so at our house this is served with a side of chicken nuggets (or something similarly child friendly) while my husband and I enjoy the salad as though we are enjoying a secret that only we share.

One Year Ago:  Pumpkin Muffins
                          Mallow Fruit Dip

(recipe from Southern Living)
printable version

1 cup chopped pecans, toasted
1/2 (16-oz.) package bow-tie pasta
1 pound fresh broccoli
1 cup mayonnaise
1/3 cup sugar
1/3 cup diced red onion
1/3 cup red wine vinegar
1 tsp. salt
2 cups seedless red grapes, halved
8 cooked bacon slices, crumbled

Prepare pasta according to package directions.
Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife.
Whisk together mayonnaise, sugar, red onion, vinegar and salt in a large bowl.  To the dressing add the broccoli, cooked pasta, and grapes and stir to coat.
Cover and chill for at least 3 hours.
Stir bacon and pecans into salad just before serving.

No comments:

Post a Comment