|Some of Joey's third helping of salad!|
The salad was a huge hit. Twangy, creamy, salty, sweet, and healthy (it's from a site called Eat Yourself Skinny!), everyone loved it. I was surprised to see how much the boys enjoyed it; I saw Joey eat thirds at dinner one night, and Ross confessed to eating the last serving that we had saved in a Ziplock bag "like a push-up pop." And Kelsey, who claims she always hates the ingredients in my food but then loves what I make, said she is not a fan of Greek yogurt but loved the salad. So it is possible to make a healthy salad without any mayonnaise and have it actually taste good!
broccoli grape harvest salad
from Eat Yourself Skinny
Fat: 5.5 g
Points+: 6 points
1/2 of a 16 ounce box of whole wheat bow-tie pasta (farfalle)
1 pound fresh broccoli
1/2 cup light mayonnaise (this can be replaced by Greek yogurt)
1/2 cup nonfat plain yogurt (I used Greek)
1/3 cup sugar
1/3 cup diced red onion
1/3 cup red wine vinegar
1 teaspoon salt
2 cups seedless red grapes
6 cooked turkey bacon slices, crumbled
1/4 cup chopped pecans
1) Preheat oven to 350 degrees. 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.
2) Meanwhile, cut broccoli florets from stems and separate into small pieces using a paring knife. In a large bowl, mix together mayonnaise, 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.