Melissa's Corporate Chefs
Brennan Salad with Herb Dressing
Category
Salad
Servings
4 servings
Prep Time
20 minutes
Cook Time
0 minutes
Author:
Melissa's Corporate Chefs
Ingredients
-
Organic Romaine Lettuce or Boston Lettuce, washed and dried
-
2 Organic Avocados, peeled and sliced
-
4 Artichokes, bottoms cooked and sliced
-
1 cup Mushrooms, sliced
-
4 Organic Beets, cooked and sliced
-
1/4 pound (4 ounces) Sno Peas, blanched in boiling water for 2 minutes
-
2 cups Olive Oil
-
3 Shallots, peeled
-
1 teaspoon Dill, chopped or 1/4 teaspoon Dried Dill
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1 teaspoon Basil, chopped or 1/4 teaspoon Dried Basil
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1 teaspoon Oregano, chopped or 1/4 teaspoon Dried Oregano
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1/2 teaspoon Fresh Ground Black Pepper
-
1/4 cup White Wine Vinegar
-
Juice of 2 Lemons
-
1/2 tablespoon Salt
-
1/4 cup Pine Nuts, roasted
Dressing
Directions
Put all the dressing ingredients (except the pine nuts) in a blender and blend at low speed until well mixed.
Pour into a jar and add pine nuts.
Line salad plates with lettuce leaves.
On each plate arrange half an avocado, an artichoke bottom, 1/4 cup mushrooms, a sliced beet, and a quarter of the sno peas.
Sprinkle with dressing.
Filed in:
Arichokes,
Artichokes,
Avocado,
Baby Dill,
Basil,
Beets,
Brennan Salad with Herb Dressing,
Dill,
Lemon Juice,
Lemons,
Mushrooms,
Oregano,
Organic Artichokes,
Organic Avocados,
Organic Beets,
Organic Romaine Hearts,
Organic Sno Peas,
Pine Nuts,
Romaine Lettuce,
Salad,
Shallots,
Shiitake Mushrooms,
Sno Peas
