BROCCOLI SALAD

This is a wonderful, healthy salad.  I have made it several times and it will be a staple in my cooking.  It is great winter salad and stays good for a long time.

Instructions: 

1/2 (16-oz.) package farfalle (bow-tie) pasta ( I like the small version) Don’t cook too soft. 1/2 pound fresh broccoli and ½ lb. cauliflower (or all broccoli) For the broccoli a pound is one good size flower and about 1/2 head of cauliflower. All broccoli is good.  Cut the pieces a small bite size.

1 cup mayonnaise

1/3 cup sugar (scant)

1/3 cup apple cider vinegar 

1/2 teaspoon salt

1/3 cup diced red onion (my husband hates onions so I didn’t add)

2 cups seedless red grapes, halved

I put in a cubed apple and once I used some orange pieces...all good

8 cooked bacon slices, crumbled  (I used the precooked from Costco…the greatest thing ever)

1 Can lightly salted cashews

Preparation

2. Prepare pasta according to package directions.  Rinse in cold water.

3. Meanwhile, cut broccoli florets from stems, and separate florets into very 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, cooked pasta, and grapes, and stir to coat. Stir bacon and nuts into salad just before serving.

This makes a giant salad and can easily be halved.  It stays good in the refrigerator for a week. 

Adapted from Southern Living SEPTEMBER 2011