This salad intrigued me so I had to make it. I just couldn’t fathom grapes and bacon together. But it works.
A great Spring time salad that would be great for any brunch or salad luncheon. Comes from Southern Living Sept-2011 (which I would have thought it would appear in a March or April issue, but guess they wanted to give us lots of time to get to the store to buy the grapes and broccoli or search around for the farfalle pasta!
1 cup chopped pecans
1/2 (16 oz) pacage farfalle (bow-tie) pasta
1 lb fresh broccoli ( I wonder if it would be as good with old broccoli) sorry I just couldn’t resist that one.
1 cup mayo
1/3 cup sugar
1/3 cup diced red onion
1/3 cup red wine vinegar
1 teas salt
2 cups seedless red grapes, halved (unless your Mother in law is coming to dinner and then buy the ones with seeds and watch her try to figure out what to do with the seeds in her mouth) OOPS, did I just say that out loud?
8 cooked bacon slices, crumbled
Preheat oven to 350. Bake pecans in a single layer in a shallow pan 5-7 min or until lightly toasted and fragrant, stirring halfway through.
Prepare pasta according to directions.
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.
Whisk together mayo and next 4 ingredients in a large bowl; add broccoli, pasta, which you have drained and let cool and grapes. Stir to coat. Cover and chill 3 hours. Stir bacon and pecans into salad just before serving.