Vegetable Nut Salad Food

VEGGIE RIBBON SALAD WITH ANY NUT PESTO DRESSING

Veggie Ribbon Salad with Any Nut Pesto Dressing image

Provided by Trisha Yearwood

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 1/2 tablespoons chopped or sliced almonds, hazelnuts, brazil nuts (or any other nut)
1 cup loosely packed basil leaves
1/2 cup loosely packed parsley leaves
1 clove garlic
Kosher salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
1 large carrot
1 large yellow squash
1 large zucchini
1 tablespoon lemon juice
1/4 cup grated Parmesan

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).

VEGETABLE TOP SALAD WITH WALNUT DRESSING

Vegetable Top Salad with Walnut Dressing image

Provided by Alex Guarnaschelli

Categories side-dish

Time 15m

Yield 2

Number Of Ingredients 10

Ingredients

1 cup walnut halves
2 teaspoons Cognac
1/4 teaspoon red pepper flakes
1/4 cup red wine vinegar
Kosher salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil
1 cup arugula
3 cups vegetable tops, trimmed of stems, coarsely chopped
1 tablespoon honey
1/4 cup finely grated Pecorino cheese

Steps:

Make the dressing: Place the walnuts inside a ziptop bag. Use a rolling pin to lightly crush the walnuts into smaller pieces inside the bag. In a large bowl, whisk the walnuts, Cognac, pepper flakes and red wine vinegar with a generous pinch salt. Slowly whisk in the olive oil. Taste for seasoning.
Make the salad: Pour the dressing over the greens and toss to coat. Drizzle honey in the bottom of a serving bowl. Add the greens. Sprinkle cheese over the top. Serve immediately.

GOURMET PEARL COUSCOUS SALAD WITH VEGETABLES AND CASHEW NUTS AND

Gourmet Pearl Couscous Salad With Vegetables and Cashew Nuts and image

Blu Gourmet Pearl Couscous (GI 52) now carries the GI Symbol. Unlike traditional couscous, pearl couscous which takes its name from its pearl-like shape and size is often described as a 'toasted pasta specialty'. Like regular pasta, it is made from hard (durum) wheat and water. But instead of being dried, it is toasted in an open flame oven. It has a rich, nutty flavour and a chewy texture, with a smooth, almost buttery mouth feel. It makes a perfect side dish to meat, poultry, or fish instead of potatoes, rice, or traditional pastas or couscous. It cooks in around 10 minutes by the absorption method - just like rice - and you can also use it in a variety of dishes - just like rice and other pastas. Product ambassador, chef Gabriel Gate, has developed a number of recipes using pearl couscous. You'll find it will serve around 10 people at a barbecue and is a great way to use up leftover vegetables. Serves 6.

Provided by Kiwi Kathy

Categories Vegan

Time 20m

Yield 6 serves, 6 serving(s)

Number Of Ingredients 11

Ingredients

250 g couscous, Pearl
1 lemon, juice only
2 tablespoons soy sauce, salt reduced
1/2 teaspoon sesame oil
1/2 chili, red, finely sliced
3 tablespoons olive oil, extra virgin
80 g cashew nuts, roasted unsalted
1/2 cup coriander leaves
1 cup corn, cooked, canned is fine
200 g green beans, cooked and cut into small pieces
300 g pumpkin, cut into small cubes and cooked

Steps:

Bring large volume of salted water to the boil.
Stir in couscous and cook uncovered for 10 minutes.
Drain, place in cold water to cool, then drain again.
In a bowl mix together the lemon juice, soy sauce, sesame oil, red chilli, olive oil, cashew nuts and corriander leaves.
Add the cold drained couscous and toss gently.
Add the vegatables and toss together very gently before serving.

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