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Tuesday, October 9, 2012

Broccoli Grape Harvest Salad

Remember how I posted the other day about how fortunate I kind of am, in that I do like healthy foods.  Well I'm thinking this a pretty good example of a healthy dish.  I'm thinking I may need to try this on the fam!!!


Servings: 8
Serving Size: 1 1/4 cup
Calories: 244
Fat: 5.5 g
Carbs: 41.2 g
Fiber: 4.2 g
Protein: 7 g
Old Points: 4.5 pts
Points+: 6 pts
Here are your ingredients:
Recipe adapted from Southern Living
1/2 (16 oz) box 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!


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