Posted on Saturday, April 1, 2017
Red, White and Blueberry Pasta Salad
*Recipe courtesy of our vendor partner Pillsbury
Ingredients
- 1 box Betty Crocker™ Suddenly Salad® classic pasta salad mix
- Water and vegetable oil called for salad mix box
- 1 cup diced red bell pepper
- 1 cup blueberries
- 1/3 cup crumbled feta cheese
Directions
- Make pasta salad as directed on box.
- Stir in bell pepper and blueberries.
- Sprinkle with feta cheese.
- Refrigerate 30 minutes before serving.
- Cover and refrigerate any remaining salad.
Broccoli Salad
Ingredients
- Pickled Shallots
- 2 shallots, sliced thinly
- 3 tablespoons red wine vinegar
- ½ teaspoon salt
- ½ teaspoon sugar
Dressing
- ½ cup plain Greek yogurt (I like Fage best)
- 1/3 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1/2 cup unsweetened applesauce
- 1 tablespoon honey
- 1 teaspoon salt
- ½ teaspoon black pepper
Salad
- One 12-ounce bag of pre-washed broccoli florets, chopped into small bite-sized pieces
- ¾ cup pecans, chopped and toasted
- ½ cup dried cranberries
- ½ cup raisins (I like golden raisins)
- 1 cup purple grapes, sliced in half
- 6 slices bacon, cooked and chopped roughly
Directions
- Stir salt and sugar into red wine vinegar until dissolved.
- Add shallots and stir to combine.
- Set aside for at least 10 minutes while preparing other salad ingredients.
- Whisk together all dressing ingredients in a large bowl until well combined.
- If a thinner dressing is desired, add additional applesauce.
- Add all salad ingredients to the bowl with the dressing and toss to combine.
- Discard pickling liquid and add pickled shallots.
- Toss to combine and serve.
*Adapted from Smitten Kitchen’s “Broccoli Slaw.”