Deconstructed Pesto Herb Salad with Cracked Peppercorn Parmesan Dressing
Deconstructed Pesto Salad with cracked peppercorn parmesan dressing is exactly the deliciously light side dish you need to go with any Italian dish - or make it a light meal by adding a protein of your choice!
4cups6 oz Spinach Arugula Mix (or just baby spinach)
¼cupToasted Pine Nuts
¼cupchopped fresh Parsley
1ozpackage fresh Basil,leaves only
2-4tablespoonSun Dried Tomatoes,packed in oil, drained
4Garlic cloves, sliced and fried (optional)See notes
Parmesan cheese for topping
Cracked Peppercorn Parmesan Dressing
1cupSilken Tofu
½cupunsweetened Soymilk(or milk of choice)
½cupgrated Parmesan cheese
2tablespoonLemon Juice
3Garlic cloves,minced
1teaspoonground Black Pepper [or 1 tablespoon cracked Black Pepper]
¼-½teaspoonSalt,or to taste
Instructions
To make the dressing:
Place all ingredients for the dressing into a blender or food processor. Blend on high until smooth. Add a little more milk if it’s too thick.
Taste and adjust salt and pepper as needed.
Makes about 1 ¾ cups (about 14 servings)
To assemble the salad:
In a large bowl, toss the spinach arugula mix with fresh basil and parsley. Tear any very large basil leaves so they are smaller than the spinach leaves.
Divide among 2 - 4 plates.
Top each salad with pine nuts, sun dried tomatoes, and fried garlic, if using.
If desired, sprinkle with additional Parmesan cheese.
Drizzle each salad with about 2 tablespoon dressing.
Notes
Don't forget to check out our Tips and Substitutions section above!To fry garlic, slice the cloves thin. Heat enough oil in a small skillet to submerge the slices. When the oil is hot, add the garlic, and fry until golden brown. Drain on a paper towel before using.