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Sweet & Sour Georgia Pecan Pesto Salad
Courtesy of Georgia Pecan Commission
Serve With:Servings: 6
Broiled chicken breasts and steamed sugar snap peas
Prep Time: 25 Min.
Cook Time: 15 Min.
What you need:
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+ 1-1/2 c. pecan halves, divided
+ 1 c. quinoa or couscous
+ 2 c. water
+ 1-1/2 c. fresh basil leaves
+ 3 large cloves garlic
+ 1 Tbsp. lemon juice
+ 1 Tbsp. honey
+ 1/3 c. balsamic vinegar
+ 3 Tbsp. olive oil
+ 1 10-oz. bag salad greens of your choice
+ 1 c. raisins
+ salt & pepper to taste
What to do:
1. Preheat oven to 250° F. Place pecans on a baking sheet and toast for 10 to 15 min. or until they deepen in color. Set aside.
2. Rinse the quinoa in a strainer under running water and let drain. Place in heavy saucepan or pot and let toast slightly over low heat, about 3 to 4 min. Add 2 c. water to the pan and bring to a boil. Reduce heat, cover and simmer until water is absorbed and quinoa is done, 10 to 12 min. Remove from heat and set aside to cool.
3. In food processor or blender, place 1/2 c. of the pecans, basil and garlic. Pulse until well combined. Add lemon juice, honey and balsamic vinegar and pulse until combined. With processor running, slowly add in olive oil until pesto thickens. Season with salt and pepper to taste. Set aside.
4. In a large salad bowl, toss together salad greens, quinoa and raisins. Toss with 1/2 c. of the pesto, adding more as needed. Top the salad with the remaining whole toasted pecans and serve.