As an adult I've found I'm drawn to a few things on the buffet line that never would have interested me when I was younger. One of those things is salad. I LOVE salad. I love tossed salad, chopped salad, tuna salad, Elizabeth's chicken salad (if anyone would like to make me a really happy girl, ask me to lunch at Elizabeth's -- please), pasta salad, potato salad. I think you get the idea.
And, this salad, which I whipped up at the beginning of the week and stored in the fridge, has got me looking forward to lunchtime every day.
Here's what you need:
1/2 box whole wheat bow-tie pasta (cooked)
large head of broccoli, florets cut into small pieces
1/2 c. light mayo
1/2 c. Greek yogurt
1/3 c. sugar (or sugar substitute)
1/3 c. diced red onion
1/3 c. red wine vinegar
1 tsp. salt
2 c. seedless red grapes
6 turkey bacon slices, cooked and crumbled
1/4 c. chopped pecans, toasted
In a large bowl, whisk together mayo, yogurt, sugar, onion, vinegar, and salt. Toss with broccoli, still-warm-from-cooking pasta, and grapes. Cover and chill for at least 3 hours. Stir in the bacon and toasted pecans just before serving.
Because I've been eating this a little each day, I kept the bacon and pecans out and just sprinkled them atop each serving.
Enjoy!
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