A special friend passed away a week ago today and I was asked to furnish a salad for the luncheon after her memorial service...
I thought about a broccoli salad but that seemed quite ordinary...so I started with that concept and tweaked it up a bit and the result is a keeper!
After the hiatus from cooking because of the heat and humidity it seemed good to be in the kitchen once again! And it was a pleasure to make this salad in honor of a special lady!
1 cup chopped pecans, toasted
1 pound package of bow-tie pasta
1 1/4 pounds broccoli, separated into small pieces
1/2 cup red onion, diced
1/3 cup Raspberry Blush Vinegar, plus a little
2 cups red grapes, halved
1/3 cup sugar
1 cup dried cranberries, or a few more if desired
1 cup Light Hellmann's Mayonnaise
1 pound bacon, cut into bite-size pieces, cooked and drained
Toast the pecans and set aside~
Prepare pasta according to package directions~ do not over-cook~
Whisk together the mayonnaise, vinegar, and sugar in a large bowl. Add remaining ingredients (except the pecans & bacon). Stir carefully but thoroughly and chill for 3-4 hours.
Shortly before serving add the toasted pecans and bacon.
Place in your favorite serving dish and enjoy~
Janice was a kind and talented lady and her legacy lives on. Someday I will share a candy recipe that I received from her many years ago!