Weekly Winner: Treading Ever So Cautiously Into Spring

Broccoli Grape Pasta SaladWalking outside, you’d never know that it is officially Spring here in Chicago.  The heat is still on and the snow still occasionally falls.  However regardless of what the weatherman predicts, my body and my tastes always seem ready for the change in seasons long before it actually happens.

During the winter, I almost always have soup for lunch, and although it certainly is still chilly enough to warrant a nice bowl of soup, my cravings have been for salads.  Problem is, the produce available is certainly not salad-worthy.  That’s why I love this week’s Weekly Winner.  It’s technically a salad, but hearty enough for chilly days.  And it has pasta ….. and bacon, so you know… there you go!  Need I say more?

The recipe comes from Southern Living Magazine and I did make one very important change (for me, at least).  The original recipe calls for pecans as the nut of choice.  Since I abhor them (and no, that is not too strong of a word here), I’ve changed it to pistachios because I had them on hand.  It could have been walnuts, cashews… really anything but pecans.  I know, I’d never make it as a Southern girl.

Broccoli, Grape and Pasta Salad

Serves 6-8

Ingredients

1 cup chopped pistachios

8 oz farfalle (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 teaspoon salt

2 cups seedless red grapes, halved

8 cooked bacon slices, crumbled

Preparation

  1. Preheat oven to 350°. Bake nuts in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
  2. Prepare pasta according to package directions.
  3. Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife. Peel away tough outer layer of stems, and finely chop stems.
  4. Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat. Cover and chill 3 hours. Stir bacon and nuts into salad just before serving.

 

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1 Comment (+add yours?)

  1. kristopher (@catererlondonUK)
    Apr 24, 2013 @ 06:54:53

    This salad is INCREDIBLE! It tastes just like the chicken salad at a local hot spot here in Cleveland! I omitted the celery (as I’m not a fan of it in general), and served it over salad greens topped with chopped pecans and poppyseed or sweet & sour dressing on the side.

    Reply

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