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| Golda's Cilantro-Dressed Pesto Salad |
Ingredients:
- 1: carrot, peeled and shredded
- 1/2: red onion julienned
- 1: red, sweet pepper, julienned
- 1/2: small zuchinni, washed and shredded or julienned
- 1: cup kelp noodles, drained and separated
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To prepare: Put kelp noodles in the bottom of a salad bowl. Add prepared
vegetables. Keep separating and tossing noodles with
vegetables as you go. Add Golda's Cilantro Pesto last and toss with the vegetables and noodles.
This makes a colorful "raw' food dish for two. If you are making it for more people simply increase the ingredient amounts accordingly. The salad can be made ahead
and stored in the fridge. In fact, the "bite" in Golda's
Cilantro Pesto, gets even better a day later.
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