Update my dinner status, I'm making this tonight.
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Servings: 8 Servings
Total Time (median): 6 : 12 Active Time: 0 : 22
US/Metric: [convert to metric]
Ingredients
- 2 each Broccoli heads - about 3 pounds including stalks
- 2 cup Pasta - Farfalle, Fusilli, Rotini, or your favorite medium egg noodle
- 1/4 cup Green onions tops - Finely chopped
-- Dressing --
-- Garnish --
- 1 pound Bacon fried crispy and crumbled
- 6 ounce Almonds slivered
-- Lettuce leafs --
Preparation
Cook pasta according to package instructions until al dente, about 9 minutes. Bring an additional 4 cups of water to a boil. Meanwhile slice onions tops and break broccoli heads into bite sized flowerets. Place broccoli flowerets in boiling water for about 10 seconds. Drain and rinse in cold water until cooled. Combine Pasta, broccoli and onions. Mix dressing ingredients and stir into salad mixture until coated. Refrigerate at least 6 hours (overnight is even better) to allow dressing to be absorbed.
Fry bacon until very crisp. Let stand on paper towels to absorb excess grease until cool and dry, then crumble. An easy way is to place bacon in a zip-lock bag and crush with a dough roller. When my sister and I were kids we called it a row-douhler. Sometimes I still do.
Serve salad cold on lettuce leaf, sprinkled with crumbled bacon and sliced or slivered almonds as garnish.
