If you happen to have leftover broccoli and
potatoes in your refrigerator, the “White Beans & Broccoli Salad with
Parsley-Walnut Pesto ” (page 81) can be prepared in no time at all, since the
longest part of this recipe is the time it takes to steam these vegetables. (This
of course assumes you will be using canned beans – it’s a whole other story if
you plan to cook the beans from scratch!) The rest of the salad consists of
white beans, kalamata olives, and walnuts, tossed with a parsley-walnut based
pesto. The pesto portion of the recipe calls for ½ cup of oil, but as with all my
pesto, I substitute the oil with an equal amount of light flavored veggie
broth, such as the Frontier brand powdered broth. With nuts already in the mix,
there is ample richness and I find I don’t miss the oil at all. Essential, earthy
food showcased with a rich and flavorful sauce, this is a filling and
satisfying salad that can be the centerpiece of any meal.
Keeping it “McDougall Friendly” checklist:
- Substitute the oil in the pesto with an equal amount of light vegetable broth.
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