Broccoli Grape Harvest Salad
 
 
Serves: 8 servings
Ingredients
  • ½ (16 oz) box whole wheat farfalle (bow-tie) pasta
  • 1 lb. fresh broccoli
  • ½ cup light mayonnaise
  • ½ cup plain Greek yogurt
  • 2 packets Stevia
  • ⅓ cup diced red onion
  • ⅓ cup red wine vinegar
  • 1 tsp. sea salt
  • 2 cups seedless red grapes
  • 6 cooked turkey bacon slices, crumbled
  • ¼ cup chopped pecans
Instructions
  1. Preheat oven to 350 degrees F. 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, whisk together mayo, yogurt, Stevia, red onion, vinegar and salt and toss with broccoli, hot cooked pasta and grapes. Stir to coat.
  3. Cover and chill for up to 3 hours. Stir in bacon and toasted pecans just before serving, enjoy!
Nutritional Information
Serving Size: 1¼ cup • Calories: 244 • Fat: 5.5 g • Carbs: 41.2 g • Fiber: 4.2 g • Protein: 7 g • WW Points+: 6 pts
Recipe by Eat Yourself Skinny at https://www.eatyourselfskinny.com/broccoli-grape-harvest-salad/