Marinated Cauliflower Salad With Lemony Pesto
People in a hurry can use commercial pesto to make this salad. It can easily become a main course if one doubles the amount of legumes. Add artichoke hearts to this salad make it fancier.
Ingredients
- 1 large about 1 lb cauliflower, into small florets
- 3 carrots julienned
- 1 red pepper into strips
- 1 19 oz can or 2 cups of cooked Lima beans drained
- Lemon pesto
- 1 cup fresh basil
- ¼ cup pine nuts
- ¼ cup olive oil
- ¼ cup lemon juice
- ½ tsp. lemon zest
- 1 clove garlic
- Salt and pepper to taste
Instructions
- Blanch the cauliflower and carrots by boiling or steaming for 5 minutes and then plunging them into ice water.
- Drain.
- Place vegetables (cauliflower, carrots, peppers) and beans in a salad bowl.
- In a blender or food processor, mix together the remaining ingredients of lemon pesto until smooth.
- Pour into the salad bowl and mix well.
- Refrigerate several hours.