Salad/Salad Dressings

Shaved Vegetable Salad with Basil Buttermilk Dressing

  • 0:35 TIME
  • 10 portions

Preparation

Ingredients

Fennel, raw, shaved

1/2 each

Fennel, roasted, cut in bite-size pieces

1 cup

Carrots, raw, shaved

1 cup

Carrots, roasted, cut in bite-size pieces

1 cup

Baby potatoes, multicolor, quartered, roasted    

1 lb

Chickpeas, rinsed, drained, roasted or fried

2 lbs

Arugula    

1 lb

Sunflower seeds

1/2 cup
Pecans

1/2 cup

Goat cheese3/4 cup
Avocados3 each
  
Buttermilk1 cup
Mayonnaise1/2 cup

Minor’s GreenLeaf Basil Pesto Gluten Free

1/2 cup

Lemon juice

2 Tbsp

Saltto taste
Pepperto taste

 

Method

  1. Toss together shaved and roasted fennel, shaved and roasted carrots, roasted potatoes, chickpeas, arugula, sunflower seeds, pecans, and goat cheese. Set aside.
  2. In a medium bowl, whisk together the buttermilk, mayonnaise, pesto, and lemon juice. Season with salt and pepper.
  3. Toss the salad with the dressing.
  4. Slice avocados and use to garnish each serving. 

Serving Suggestions/Variations

Serve the salad with Melba toast.