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Yield: Sixteen 2-ounce servings Copyright: Nancy Berkoff
INGREDIENTS MEASURE Pecan halves 1-1/2 pounds Quinoa 3 cups Fresh basil leaves, shredded 3 cups Cloves garlic, minced 2 Lemon juice 1 ounce Orange juice concentrate 1/2 ounce Vinegar 6 ounces Olive oil 4 ounces Salad greens 1-1/2 pounds Raisins 12 ounces
Preheat oven to 300 degrees. Place pecans on a sheet pan and toast for 10 minutes or until deep brown. Allow to cool.
Rinse and drain quinoa. Heat a small stock pot, and toast quinoa, stirring, for 3 minutes. Add 1 gallon water and bring to a boil. Reduce heat, cover, and simmer until quinoa is soft, about 10 minutes. Set aside.
In a food processor, place basil, 8 ounces of pecans, and garlic. Process until well combined. Add lemon juice, orange juice concentrate, vinegar, and oil. Process until thickened.
In a large bowl, toss greens, raisins, remaining pecans, and dressing. Serve immediately or chill until ready to serve.
Excerpts from the Fall 2000
Issue:
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Last Updated October 23, 2000 |
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