I first had this at my Mema's for Christmas. Then a friend put it on her blog. I made it for a side to pizza!! Yum!
Broccoli, Grape & Pasta Salad from Southern Living (Sept 2011)
1 cup chopped pecans — 1/2 (16-oz.) package 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
- 1. Preheat oven to 350°. Bake pecans 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 pecans into salad just before serving.
Apparently this recipe has been around for a long time but until this past Christmas I have never eaten it----loved, loved, loved it!! As always my favorite recipe's are those that are delicious and easy, so here's another one. Donna Bulldog Brittle 8 whole graham crackers 1 cup of chopped pecans 1/2 cup (1 stick) margarine 1/2 cup (1 stick) butter 1/2 cup sugar This is so good and so inexpensive to make that you will probably want to double the recipe. Break crackers into fourths. Place on foiled lined cookie sheet pan, leaving space between crackers. Sprinkle chopped pecans over top of crackers. Melt margarine and butter in boiler. Add sugar, bring to a boil, stirring constantly. Boil exactly 2 minutes, pour over pecans and crackers. Bake at 350 for 10-12 minutes. DO NOT BROWN. Let cool and break into pieces.
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