Tuesday, July 26, 2011

The next two recipes

Vegetable Pecan Salad

2 cups broccoli florets

1 cup cauliflower florets

½ cup snow peas, trimmed

1 large red pepper, thinly sliced

3 green onions, sliced

Vinaigrette

½ cup canola oil

2 TLB red wine vinegar

2 TLB balsamic vinegar

1 garlic clove, minced

1 tsp sugar

1 tsp ground coriander (optional)

¼ tsp salt

¼ tsp pepper

1 cup pecan halves


This next salad is one of my personal favourites; we always make really big salads because we're splitting them at least three ways, plus serving them for potluck Sunday dinner, however this one can be easily halved:

Sweet Potato Black Bean Salad

Yield 12 cups

6 – 8 cups sweet potato, cooked and cubed

2 cups red pepper, chopped

2 x 540 ml can black beans, rinsed and drained

½ cup thinly sliced red onion

¼ cup parsley, chopped

Dressing

½ cup canola oil

¼ cup lime juice

2 Tbsp red wine vinegar

2 tsp sugar (or substitute)

1 tsp salt

2 small garlic cloves, minced or ¼ tsp powder


No comments: