The holidays are coming and there is nothing better than to have a salad prepared and ready to serve. This recipe was handed down to me from my mother, who was a terrific cook. This was one of her favorite salads and is perfect for entertaining. Serve with warm crusty rolls for lunch, serve with grilled meat or fish and you have a dinner entree.
Broccoli Pasta Salad
6 tablespoons canola oil
1/4 cup apple cider vinegar
1 tablespoons sesame oil
1 clove garlic, minced
1/2 # fusilli pasta, cooked and drained
3 cups chopped broccoli, blanched
1 10 oz. package frozen peas, thawed and drained
1/4 cup toasted slivered almonds
1 large green onion, chopped
1/2 cup freshly grated parmesan cheese
Combine first four ingredients in a small container, mix throughly. Pour over cooked pasta, add remaining ingredients and combine. Serve at room temperature. Serves 6 – 8.
I created this recipe one day after having an abundance of vegetables. It is the perfect combination of flavors, texture and taste. Try it out, I do not think you will be disappointed.
2 cups broccoli florets
1 – 2 cups asparagus spears, cut into 2 inch pieces
2 cups grape tomatoes, cut in half
Place all on a cookie sheet, toss with olive oil and salt and pepper. Roast in a 400° oven for 10 – 15 minutes. Remove and cool.
3 cups flour
1 package active dry yeast
1 teaspoon salt
1 tablespoon honey
2 tablespoons olive oil
3/4 cup warm water
Add yeast to warm water and let stand for five minutes.
Place all ingredients in a food processor bowl and process until the mixture forms into a ball and pulls away from the sides of the bowl.
Place dry ingredients in a bowl and add remaining ingredients. Mix together until all is combined, knead on a flour covered wooden board until elastic and smooth. If dough is too dry, add additional water, one tablespoon at a time, until dough is formed.
Place dough in a greased bowl, cover and let rise for 30 minutes.
Punch down dough and remove dough from bowl; roll or stretch into a 12 inch disk. Place disk in an oiled pizza pan and pat to the edges of the pan. Cover and let rest for 5 minutes.
Spread dough with 1/2 cup pesto
Place roasted vegetables over the pesto
Top with 4 ounces of crumbled goat cheese
Sprinkle with 1/4 cup of pine nuts
Bake 400° for 20 minutes or until browned