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.
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|Serving Size: 1 Serving (368g)|
|Recipe Makes: 8|
|Calories from Fat: 515 (59%)|
|Amt Per Serving||% DV|
|Total Fat 57.2g||76 %|
|Saturated Fat 12.3g||62 %|
|Monounsaturated Fat 23.3g|
|Polyunsanturated Fat 16.6g|
|Cholesterol 94.2mg||29 %|
|Sodium 950.2mg||33 %|
|Potassium 861.5mg||23 %|
|Total Carbohydrate 72.5g||21 %|
|Dietary Fiber 6.6g||26 %|
|Sugars, other 65.9g|
|Protein 22.2g||32 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 869
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