5 from 3 votes
Broccoli Salad
A healthy, hearty broccoli salad loaded with plump grapes and crunchy pecans tossed in a “skinny” Greek yogurt dressing!
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
6
servings
Course:
Salad
Ingredients
- 8 ounces farfalle pasta
- 6 lices Bacon diced
- 1 broccoli cut into florets and finely chopped, head
- 2 cups red grapes halved, seedless
- ⅓ cup red onion diced
- ¼ cup pecans chopped
For the dressing
- ½ cup yogurt plain, Greek
- ½ cup mayonnaise
- ⅓ cup red wine vinegar
- 1 tablespoon sugar
- ½ teaspoon thyme dried
- black pepper to taste, Kosher salt and freshly ground
- salt to taste, Kosher salt and freshly ground
Instructions
- To make the dressing, whisk together mayonnaise, Greek yogurt, vinegar, sugar, thyme, salt and pepper, to taste, in a small bowl; set aside.
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
- In a large bowl, combine pasta, bacon, broccoli, grapes, red onion, pecans and Greek yogurt dressing.
- Serve immediately.
Cup of Yum