Broccoli Grape Harvest Salad
- 8 oz whole wheat farfalle (bow-tie) pasta
- 1 lb. 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 tsp. salt
- 2 cups seedless red grapes
- 6 cooked turkey bacon slices, crumbled
- 1/4 cup chopped pecans
- Preheat oven to 350 degrees F. Bake pecans in a single layer in a shallow pan for about 6 minutes until lightly toasted and fragrant, stirring halfway through. Then prepare pasta according to package directions.
- 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!
whole wheat farfalle, fresh broccoli, light mayonnaise, nonfat plain yogurt, sugar, red onion, red wine vinegar, salt, red grapes, bacon, pecans
Taken from www.epicurious.com/recipes/member/views/broccoli-grape-harvest-salad-51247611 (may not work)