Categories: Recipes Date: May 1, 2017 Title: Green to Go NOLA’s Farmers Market Salad
In case you missed it, our produce was featured on WGNO Wednesday morning for a cooking demonstration with Green to Go! You can watch the demo and learn how to make the delicious dish online here or get the recipe from our archive here.
Caesar Vinaigrette (vegan):
For the vinaigrette, combine olive oil, lemon juice, salt, vinegar, Dijon mustard, garlic, black pepper and whisk.
For the salad, place the raw chicken in a sealable bag with 2 tablespoons of vinaigrette and marinate for 1 hour.
Spiralize the squash and zucchini. Dice the tomato. Place 1 tablespoon of pine nuts in a sauté pan and lightly toast. Remove pine nuts and place 1 tablespoon of vinaigrette in sauté pan on medium-low heat. Add squash and zucchini, lightly tossing for 5 minutes or until al dente. Take veggies out of the pan and place even amounts on 2 plates.
Using the same pan, cook the chicken. Place chicken on top of veggies, sprinkle Parmesan cheese, diced tomatoes, pine nuts and red pepper flakes. Serve and Enjoy!