Here's another interestingly "green" recipe that I learned from The Sexy Chef.
Pesto Vinaigrette:
1 1/2 cup basil, chopped
1/2 tbsp garlic, chopped
1/2 cup olive oil
2 tbsp balsamic vinegar
1/2 tsp salt
Puree all ingredients in a blender until emulsified.
Romaine Salad:
6 cups romaine lettuce, torn
1/2 cup carrots, sliced thinly
1/2 cup jicama, sliced thinly
1/2 cup cucumber, sliced thinly
1/2 cup dried cranberries
1/2 cup walnuts, toasted and chopped
In a large bowl, combine lettuce, carrots, jicama, and cucumber. Top with cranberries and walnuts. Serve with Pesto vinaigrette on the side.
Read more about The Sexy Chef Cooking demo here.
Pesto Vinaigrette:
1 1/2 cup basil, chopped
1/2 tbsp garlic, chopped
1/2 cup olive oil
2 tbsp balsamic vinegar
1/2 tsp salt
Puree all ingredients in a blender until emulsified.
Romaine Salad:
6 cups romaine lettuce, torn
1/2 cup carrots, sliced thinly
1/2 cup jicama, sliced thinly
1/2 cup cucumber, sliced thinly
1/2 cup dried cranberries
1/2 cup walnuts, toasted and chopped
In a large bowl, combine lettuce, carrots, jicama, and cucumber. Top with cranberries and walnuts. Serve with Pesto vinaigrette on the side.
Read more about The Sexy Chef Cooking demo here.
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