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
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
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