Pesto & Sun-Dried Tomato Green Salad (Gluten-Free Recipe Analysis)
Quick-and-easy salad with mixed greens, almond ricotta, sun-dried tomatoes, pine nuts, chickpeas, and pesto dressing! A 30-minute plant-based meal!
Full recipe at minimalistbaker.com
Serving
Compliance
Based on the Gluten-Free way of eating preset. View more Gluten-Free recipes.
Ingredients
3/4 cup Whipped Almond Ricotta
0.75 cup (113g) Butter, Whipped, With Salt
1/2 cup sun-dried tomatoes ((I buy Trader Joe’s brand - otherwise, buy packed in oil, then loosely pat dry and chop))
0.5 cup (27g) Tomatoes, Sun-dried
1/2 cup pine nuts
0.5 cup (68g) Nuts, Pine Nuts, Dried
1/2 cup cooked chickpeas
0.5 cup (100g) Chickpeas (garbanzo Beans, Bengal Gram), Mature Seeds, Raw
1/2 cup Easy Vegan Pesto
0.5 cup (108g) Vegan Garden Pesto Sauce
Ingredients
HERBS (PARSLEY, BASIL), EXPELLER-PRESSED NON-GMO CANOLA OIL, SEA SALT, LEMON JUICE (CONCENTRATED AND FRESH), GARLIC.
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3 Tbsp lemon juice (~1 lemon asis written) ((optional))
3 tbsp (46g) Lemon Juice, Raw
5-6 cups mixed greens or spinach ((organic when possible))
5 cup (237g) Organic Mixed Greens & Spinach
Ingredients
ORGANIC BABY SPINACH, ORGANIC BABY LETTUCES (RED & GREEN ROMAINE, RED & GREEN OAK LEAF, RED LEAF, LOLLO ROSA, TANGO, BUTTER LETTUCE), ORGANIC RED & GREEN CHARD, ORGANIC MIZUNA, ORGANIC ARUGULA, ORGANIC RADICCHIO,
May not be a complete representation of the selected category.