San Francisco Salad
| Category | Vegetable Salad
|
| Classification | American |
| Added By |
Phyllis Watson |
| Added On | |
| Prep Time | |
| Yield | 4 |
| Source | University Farm Circle |
| Comment | |
Ingredients
- 1/2 cup whole blanched almonds
- 3 cups torn spinach
- 3 cups torn lettuce
- 1 can red kidney beans
- 1/2 pound fresh mushrooms, sliced
- 1/2 pound monterey jack cheese in strips
- 1 zucchini cut in matchsticks
- 1 green pepper, diced
- 2 tomatoes, sliced or cut op
- Pesto Dressing:
- 1/2 cup oil
- 2 tablespoons vinegar
- 1/2 clove garlic
- 1 1/2 teas basil
- 1/2 teas oregano
- 1/4 teaspoon salt
- 1/2 cup parsley sprigs
- 1/4 cup diced parmesan or romano
- 2 tablespoons whole blanched almonds
Directions
Directions for salad: Brown the blanched almonds at 350 degrees for 8 minutes or less. Line individual bowls with lettuce leaves. Fill with torn spinach and lettuce. Sprinkle with 1/2 the toasted almonds. Drizzle each salad with 1 tablespoon pesto dressing. Distribute kidney beans, mushrooms, cheese, zucchini, green pepper and tomato on top. Garnish with remaining almonds. Pass pesto dressing. Directions for Pesto dressing: Put all in blender except cheese and almonds. Add cheese and almonds and process to dressing consistency. Chill.
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