Vegan Tasty

Potato, Broccoli, Spring Onion, and Cherry Tomato Salad with Herbed Walnut Pesto

This fresh tasting salad combines buttery Yukon Gold potatoes with crunchy and colorful broccoli, spring onions and cherry tomatoes. The rich flavors of the herbed pesto finish this dish off perfectly. I like serve this salad with freshly baked warm italian bread. Enjoy!

Ingredients – The Salad

• 1 pound Yukon Gold potatoes, peeled and cut into 1 inch cubes
• 3 cups broccoli florets
• 1 cup cherry tomatoes, whole or sliced
• 1/2 cup green onions, thinly sliced
• 1/2 cup walnut pieces

Ingredients – The Herb Pesto Dressing

• 2 large cloves garlic, finely minced
• 1/2 cup walnut pieces
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh chives, chopped
• 1/4 cup walnut oil
• 1/4 cup olive oil
• 1/4 cup white wine vinegar
• 1/2 teaspoon salt
• 1 teaspoon vegan sugar
• 1/4 teaspoon crushed red pepper flakes

Directions

• Steam the potatoes until almost tender, about 10 minutes.
• Steam the broccoli until just cooked, but still and bit crunchy and bright green, about 5 minutes.
• Drain the potatoes and broccoli, and place in a large bowl
• Add the cherry tomatoes, green onion and walnut pieces.
• Toss and set aside.
• In a blender or food processor, combine the second 1/2 cup of walnuts with the garlic, and blend well.
• Add the parsley, basil, chives, walnut oil, olive oil, vinegar, salt, sugars, crushed red peppers and blend until smooth.

Assembly

• Pour the dressing over the salad and toss well. Serve immediately or store in the refrigerator.

This entry was posted on Tuesday, September 7th, 2010 at 7:09 am. It is filed under Salads, Vegan Recipes. You can follow any responses to this entry through the RSS 2.0 feed.