Page 38 - Ambrosia Cookbook

GREEK SALAD WITH PICKLED BEET SALAD

SUNDRIED TOMATO

DRESSING INGREDIENTS INSTRUCTIONS

INGREDIENTS 16 Ounce Jar - ambrosia Pickled Beets drained sliced in a medium mixing bowl combine beets,
red onion, and walnuts.
1/4 Cup - red onion sliced
1/2 Cup - Walnuts toasted crushed
2 Tablespoons - ambrosia extra Virgin olive oil in a separate medium mixing bowl
combine olive oil, lemon juice, tarragon,
1/2 Cup - Mayonnaise 1 Tablespoon - ambrosia Lemon Juice salt, and black pepper to make
1/2 Cup - Greek yogurt 1 Teaspoon - tarragon Minced vinaigrette.
1/4 Cup - ambrosia sundried tomatoes Pureed 1/2 Teaspoon - Kosher salt
1 Tablespoon - Water 1/8 Teaspoon - Black Pepper Garnish salad with goat cheese and serve
1 1/2 Teaspoons - ambrosia Lemon Juice 1/8 Cup - Goat cheese crumbled immediately.
1/2 Teaspoon - Garlic Grated
1/2 Teaspoon - Kosher salt
1/4 Teaspoon - ambrosia anchovy Paste
4 Cups - Mixed Baby Greens
10 Pieces - red onion sliced thin
2 Tablespoons - feta cheese crumbled
9 Each - ambrosia sweety drop Peppers
1 Tablespoon - roasted Pepitas

INSTRUCTIONS

in a food processor, combine the mayonnaise, Greek yogurt, sundried tomato puree, water, lemon juice,
garlic, salt, and anchovy paste until smooth and creamy.

in a medium mixing bowl, combine the baby green mix with 2 tablespoons of the sundried tomato
dressing until fully coated. reserve the rest in a closed container in the refrigerator.