VEGGIE RIBBON SALAD WITH ANY NUT PESTO DRESSING
Steps:
- Put the nuts in a small dry skillet and cook over medium heat until lightly toasted, about 3 minutes; transfer to a plate to cool.
- Combine the nuts, basil, parsley, garlic and 1/4 teaspoon salt in a food processor and pulse until very finely ground. With the motor running, gradually add the olive oil and process until well combined.
- Use a Y-shaped vegetable peeler to slice the vegetables into ribbons. With the yellow squash and zucchini, it is easiest to slice the sides, working around the core (and then discarding the core). Toss the vegetable ribbons together in a bowl. Add just enough pesto to lightly coat, then add the lemon juice and Parmesan and toss to combine. Serve immediately (any remaining pesto can be kept refrigerated for up to 1 week).
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Y. KH
[email protected]This veggie ribbon salad is a game-changer! It's so easy to make, and it's packed with flavor and nutrients. I'm so glad I found this recipe!
Tari Inengite
[email protected]I'll definitely be making this salad again soon!
Kalu Sarker
[email protected]I would definitely recommend this salad to anyone looking for a healthy and delicious meal.
Solomon Tulsie
[email protected]This salad is a great way to get your daily dose of veggies. The dressing is also a nice change from the usual vinaigrette.
Zubair Malik
[email protected]Overall, I enjoyed the salad. It's a healthy and refreshing option for a light lunch or dinner.
Ruban Mahabir
[email protected]I thought the recipe was a bit bland. I added some extra herbs and spices to the dressing to give it more flavor.
Showboy Comedian
[email protected]The dressing was a bit too oily for my taste. I'll try using less oil next time.
Ibtessam Sakr
[email protected]I love that this salad is so versatile. I've already made it several times, using different combinations of vegetables and nuts. It's always a hit!
Taniya Kaweesh
[email protected]The salad was easy to make, and the prep time was minimal. Even my kids enjoyed it, which is always a bonus.
Trentie Pine
[email protected]I had some leftover grilled chicken, so I added it to the salad for some extra protein. It turned out amazing! The chicken added a smoky flavor that really took the salad to the next level.
usama kayani
[email protected]The dressing is the star of the show! I used a combination of pistachios and almonds, and the pesto turned out so rich and flavorful. It perfectly complemented the crisp veggies in the salad. Definitely a keeper!
IT SUPPORT
[email protected]This veggie ribbon salad was a delightful surprise! The ribbons of vegetables added a unique and beautiful texture to the dish, and the flavors in the nut pesto dressing were perfectly balanced, with a nice blend of savory, nutty, and tangy. Overall,