How to Make Chopped Salad With Pesto Vinaigrette

by Kathy Cleveland

I made this salad based on a salad I had at the Wildflower Bread Company in Scottsdale, Az, while I was at Spring training. I found the recipe for the dressing on a food blog and modified it a bit.

Supplies

  • 2 cups basil leaves
  • 1/2 cup olive oil
  • 3 Tbsps. White Balsamic Vinegar
  • 2 Tbsps. fresh lemon juice
  • 1 tsp. grated lemon zest
  • 1 tsp grated parmesan
  • 1 tsp chopped walnuts
  • 2 cloves garlic, minced
  • Salt & Pepper
  • Spinach/arugula
  • Avocado
  • Freeze dried corn
  • Pearl couscous
  • Roasted chicken breast
  • Dried cranberries
  • Sliced almonds
  • Instructions

    Step 1

    Put 2 cups of fresh basil leaves in food processor with steel blade.

    Step 2

    Ready for the rest of the dressing ingredients.

    Step 3

    Drizzle in 1/2 cup olive oil

    Step 4

    Add 3 Tbsps balsamic vinegar

    Step 5

    2 Tbsps fresh squeezed lemon juice

    Step 6

    1 tsp lemon zest

    Step 7

    Step 8

    2 cloves garlic

    Step 9

    Chopped

    Step 10

    Step 11

    1 Tbsp grated Parmesan cheese

    Step 12

    Step 13

    1 Tbsp chopped walnuts

    Step 14

    Step 15

    Salt & Pepper

    Step 16

    Process until smooth

    Step 17

    Salad with spinach & arugula

    Step 18

    Add chosen ingredients: cooked, sliced chicken breast, dried cranberries, pearl couscous, avocado, feta cheese, tomato, and freeze-dried corn. Enjoy!