144.2...Green Salad with Pesto Dressing

June 23, 2016

144.2...Green Salad with Pesto Dressing

One of the final two recipes that I wanted to share from my husband’s Poker Night awhile back is Green Salad with Pesto Dressing. It’s not your average green salad. This one is packed with marinated vegetables and loads of flavor. Add some shrimp or chicken and you’ve got a great meal!

Green Salad with Pesto Dressing (Serves 6)

Recipe from Phillis Carey

Ingredients:

1 medium zucchini, sliced

8 ounces sliced white mushrooms

1/2 cup slivered roasted red pepper

3 Tbsp extra-virgin olive oil

2 Tbsp red wine vinegar

1 head Romaine lettuce, torn into bite-size pieces

Pesto:

2 cloves garlic, minced

1/2 cup fresh basil leaves

1/4 cup fresh Italian parsley leaves

1/4 tsp. salt

1/3 cup freshly grated Parmesan cheese

2 Tbsp pine nuts

1/2 cup extra-virgin olive oil

Directions:

1. Combine zucchini, mushrooms and roasted peppers in a medium bowl. Toss with olive oil, vinegar, salt and pepper to taste. Let stand 30 minutes or refrigerate up to 4 hours.

2. In the food processor combine the garlic, basil, parsley, salt, Parmesan and pine nuts. Pulse to chop. With machine running add the olive oil and process to make a paste.

3. In a salad bowl toss lettuce with marinated vegetables and pesto and serve.

Printable Recipe

So….I was still feeling pretty crappy on Tuesday night. My husband brought me home chicken noodle soup from Milton’s for dinner.

It was perfect.

I had toast for breakfast Wednesday.

I managed to get out of bed to run a couple of errands I needed to do. I picked up some more chicken noodle soup for lunch from the store. This one was especially good.