THURSDAY, APRIL 7, 2022 36 EASTER COOKBOOK | THURSDAY, APRIL 7, 2022 Servings: 6-8 2lb beetroot 3 lb carrot 2 lb assorted bell peppers 1 ½ lb zucchini or cucumber ( 2 large ones) 2 lb Romain lettuce 1lb cherry tomatoes ½ lb purple onion Dressing 4 tbsp olive oil 1½ cup fresh basil 1 clove garlic Juice of ½ a lemon 2 cup grated Parmesan cheese ½-1 cup mayonnaise 1 cup sour cream ¼ cup buttermilk Fresh parsley 4 tbsp fresh dill 4 tbsp garlic powder 1-2 tbsp onion powder Salt & pepper to taste INGREDIENTS DIRECTIONS PASCALADE SALAD WITH PESTO RANCH DRESSING 1. Wash all vegetables and set aside to dry. 2. Gather and measure ingredients for dressing. 3. To a bowl add ingredients for dressing and mix to combine. Taste to adjust seasoning and set aside. 4. Cut lettuce, purple onion and bell peppers. Add chopped vegetables to a large bowl. 5. Slice zucchini or cucumber and place the zucchini through a vegetable spiraliser to get zucchini spirals or “noodles”. Add zucchini or cucumber to the rest of the vegetables. 6. Shred carrot then beetroot on either the medium or large side on grater for your preference and add to bowl. 7. Combine vegetables until evenly mixed together. 8. Either apply the dressing on the salad or serve on the side. Enjoy! – Pascal Jackson
RkJQdWJsaXNoZXIy MTUzNTI=