Best Soybean Salad With Walnut Pesto Tomatoes And Buttermilk Dressing Recipes
SOYBEAN SALAD WITH WALNUT PESTO, TOMATOES, AND BUTTERMILK DRESSING RECIPE - (4.8/5)
Provided by LRay
Number Of Ingredients 19
Steps:
- Directions To make pesto, add walnuts, garlic, and cheese to a food processor. While running, drizzle in olive oil and process until uniform. Add salt and chili flakes to taste. Make dressing by adding all ingredients to a blender and blending until completely mixed. Season to taste. To assemble salads, mix soybeans and tomatoes with buttermilk dressing. Divide onto 4 plates, drizzle each with walnut pesto, and sprinkle remaining 1 ounce of cheese on top to finish.
CLASSIC STETSON CHOPPED SALAD
Posted for ZWT 2006. This a signature salad recipe that comes from Cowboy Caio's Restaurant in Scottsdale, Arizona. It has some unusual ingredients, but it's wonderful!
Provided by Galley Wench
Categories Grains
Time 30m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Make a bed of couscous/quinoa on a large round shallow serving plate. In a wedge shape arrange the chicken, corn, cheese, pumpkin seeds, currants, tomatoes, and spinach on top of the couscous/quino. Alternatively the ingredients can be arranged in strips in individual salad bowls.
- To make the dressing: in a medium bowl, combine the shallots, buttermilk, 1 cup aioli, 1/2 cup pesto, lemon juice, and pepper. You will have approximately 3 cups.
- Serve the dressing in a pitcher for your guests to drizzle on their salad. Reserve the remaining dressing in a glass jar, refrigerated, for other salads.
- Easy Aioli.
- (makes about 1 cup).
- Combine the olive oil, garlic, and salt in a small bowl. Refrigerate, covered, for up to 1 week.
- Pesto.
- (makes about 3/4 cup).
- In the bowl of a food processor, pulse the olive oil, basil, pine nuts, and salt until combines. Refrigerate, covered , for 2 or 3 days.
Nutrition Facts : Calories 634, Fat 45.7, SaturatedFat 7.1, Cholesterol 30.6, Sodium 509.1, Carbohydrate 38.9, Fiber 4.1, Sugar 15, Protein 21.1
SOYBEAN SALAD WITH VINAIGRETTE
Provided by Food Network
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a large pot of boiling salted water cook beans for about 5 minutes (or according to package instructions). Refresh in cold water and pat dry. Transfer to a serving bowl.
- In a bowl combine soy sauce, vinegar, mirin, ginger and scallions. Pour dressing over soybeans and stir to coat. Drizzle with sesame oil and serve
BASIC BUTTERMILK SALAD DRESSING
When serving salad to a crowd, this easy buttermilk ranch dressing comes in handy. It make a full quart of creamy, delicious dressing to toss with your favorite greens and veggies. -Patricia Mele, Lower Burrell, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 32 servings (1 qt.)
Number Of Ingredients 8
Steps:
- Whisk together all ingredients. Refrigerate, covered, until serving.
Nutrition Facts : Calories 98 calories, Fat 10g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 155mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
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