Husband-Tested in Alice's Kitchen
Makes 4-6 servings
Are you celebrating the summer holidays with a picnic? If so, be sure to include this scrumptious vegan salad in your picnic basket. The tasty, creamy dressing can be made in advance. What makes it particularly creamy? Cannellini beans! They are very nutritious. They're fat free and an excellent source of fiber, folate, iron, magnesium, and protein. This is an oil-free dressing. It includes hemp seeds, which are rich in healthy fats, including omega-3 and omega-6 fatty acids. Both of these fats are known for improving heart health, reducing blood pressure, and triglycerides. I used chickpea pasta for this to make bump up the protein even more. Using chickpea pasta makes this salad gluten free.
Dressing
1 cup cannellini beans
1/2 cup plant milk (I used homemade oat milk.)
1/4 cup hemp seeds
1 clove garlic
1 Tablespoon Dijon mustard
Juice of 1 lemon
1/3 cup fresh dill
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup plant milk (I used homemade oat milk.)
1/4 cup hemp seeds
1 clove garlic
1 Tablespoon Dijon mustard
Juice of 1 lemon
1/3 cup fresh dill
1/2 teaspoon salt
1/2 teaspoon pepper
Salad
8 ounces uncooked whole wheat pasta (I used chickpea pasta.)
1/3 red onion, minced
1 green bell pepper, minced
1 cucumber, chopped
3/4 cup chopped dill pickles, chopped
3 stalks celery, chopped
1 cup quartered cherry tomatoes
8 ounces uncooked whole wheat pasta (I used chickpea pasta.)
1/3 red onion, minced
1 green bell pepper, minced
1 cucumber, chopped
3/4 cup chopped dill pickles, chopped
3 stalks celery, chopped
1 cup quartered cherry tomatoes
Cook your pasta then run it under some cold water to cool. Add to a large bowl.
Chop up your veg and add them into your bowl
Blend up the ingredients for the sauce until smooth then drizzle over your pasta salad.
Chop up your veg and add them into your bowl
Blend up the ingredients for the sauce until smooth then drizzle over your pasta salad.
No comments:
Post a Comment