So how has your winter been so far? We had some snow this past week and the schools closed for one day. Another day they had an early release but I am not complaining. We're supposed to be getting a wintry mix early tomorrow morning and then warming up over the next few days. I will say this.....I am ready for spring. I am not a winter person and the older I get the less I like it!
1 cup chopped pecans
1/2 package (16 oz) bow tie pasta or pasta of your choice
1 pound fresh broccoli
1 cup mayonnaise
1 teaspoon salt
1/3 cup sugar
1/3 cup red wine vinegar
1 small red onion, chopped
2 cups seedless, 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.