Friday, June 26, 2015

RECIPE: Romaine Salad with Cranberries, Nuts & Pesto Vinaigrette by The Sexy Chef

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.


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