Mixed Vegetable Salad with Toasted Almond Dressing
Penny
More substantial than a leafy salad, this colourful mixture works well with barbecue or picnic fare, or as a light meal with sandwiches.
ingredients
- 1/3 c sliced almonds
- 2 medium carrots
- 1 medium zucchini
- 1/4 lb green beans
- 1 medium yellow or red bell pepper
- 2 ribs celery
- 4 scallions
- 1 can (11oz) corn, drained
- 1 c frozen peas, thawed
- 1 clove garlic
- 1/2 c olive oil
- 1/3 c white wine vinegar or cider vinegar
- 2 plum tomatoes
- 1/4 c fresh basil leaves (packed)
- 3/4 tsp salt
- pinch of cayenne pepper
directions
- 1
In a medium ungreased skillet, cook the almonds, shaking frequently, until toasted, 5-7 minutes.
- 2
In a food processor, one at a time, coarsely chop the carrots, zucchini, green beans, bell pepper, celery and scallions. As the vegetables are chopped, transfer them to a salad bowl. Add the corn and peas.
- 3
In the same processor work bowl. mince the garlic. Add the almonds and finely chop (don’t turn into paste)
- 4
To the processor, add the oil, vinegar, tomatoes, basil, salt and cayenne, and process very briefly, just to blend.
- 5
Add the dressing to the vegetables and toss to combine.
Source: Penny
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews