Thursday, July 17, 2008

Tossed Greens and Beets with Pistachio Dressing

A light summer salad that would make a good lunch or a side serving at dinner. Bonus points: it requires absolutely zero stove top or oven on a hot day!

In a food processor, blend together 1/4 cup lime juice, 2 tablespoons pistachios, 3 tablespoons water, 1 tablespoon canola oil, 2 tablespoons agave nectar (the vegan equivalent of honey), a dash of salt and 1/2 tsp. crushed red pepper. Process until smooth, cover and chill.

Don't waste your time - or the heat! - roasting fresh beets for this recipe. Instead, take advantage of canned beets. Drain a 15-oz can of sliced beets, and chill the beets until you're ready to mix together the salad.

When ready to serve, toss 8 cups torn curly leaf lettuce and 1/2 cup vertically sliced red onion with the pistachio dressing. Serve 1 cup lettuce on each of six plates, and top each serving with about 5 beet slices. Each of the six servings is 100 calories, but you can double, triple this recipe etc. if making a main course out of the salad.

pistachios $7.49
curly leaf lettuce $1.93
red onion $1.21
canned beets $0.99

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The Vegan Pantry

  • Vegan yogurt - Whole Soy
  • Vegan milk - Silk
  • Vegan Feta - Sunergia
  • Vegan Cheese - Galaxy Foods
  • Vegan Eggs - Ener-G
  • Vegan Butter - Earth Balance