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
BROCCOLI, GRAPE AND PASTA SALAD
(recipe from Southern Living)
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.