Soybean Salad With Walnut Pesto Tomatoes And Buttermilk Dressing Recipe 485

SOYBEAN SALAD WITH WALNUT PESTO, TOMATOES, AND BUTTERMILK DRESSING RECIPE - (4.8/5)

Steps:

• Directions To make pesto, add walnuts, garlic, and cheese to a food processor. While running, drizzle in olive oil and process until uniform. Add salt and chili flakes to taste. Make dressing by adding all ingredients to a blender and blending until completely mixed. Season to taste. To assemble salads, mix soybeans and tomatoes with buttermilk dressing. Divide onto 4 plates, drizzle each with walnut pesto, and sprinkle remaining 1 ounce of cheese on top to finish.

SOYBEAN SALAD WITH VINAIGRETTE

Steps:

• In a large pot of boiling salted water cook beans for about 5 minutes (or according to package instructions). Refresh in cold water and pat dry. Transfer to a serving bowl.
• In a bowl combine soy sauce, vinegar, mirin, ginger and scallions. Pour dressing over soybeans and stir to coat. Drizzle with sesame oil and serve

CHOPPED SALAD WITH BUTTERMILK DRESSING

Steps:

• Whisk buttermilk, sour cream, mayonnaise, lemon juice, celery, parsley, dill, Dijon mustard, onion powder, salt, and pepper together in a small bowl until well blended.
• Toss romaine, cucumber, bell pepper, cauliflower, carrot, celery, green onions, sunflower seeds, and parsley together in a large bowl. Serve with dressing. Season with additional salt and pepper.

PESTO BUTTERMILK DRESSING

Steps:

• Place all ingredients in a jar with a tight-fitting lid; shake well. Refrigerate 1 hour. Just before serving, shake dressing again.

STETSON SALAD WITH PESTO BUTTERMILK DRESSING RECIPE - (4.2/5)

Steps:

• While couscous is cooking, heat up olive oil in a medium pan on medium high heat. Add asparagus pieces, and saute for 2-3 minutes, or until just tender crisp. Remove from heat and set aside to cool. In a large bowl, combine couscous, asparagus, arugula, hazelnuts, and feta. Toss with dressing to coat. You will likely have some dressing leftover. Just before serving, add dried corn. For the Dressing Add the ingredients except olive oil to a blender. Run the blender, slowly drizzling the olive oil as it blends into the dressing so it will emulsify. Add salt and pepper to taste (about 1/4 teaspoon of each).