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Add a photoRaciónes: 10
Ingredientes
- 1 Tbsp. Lemon juice
- 1 lb Spinach tortellini
- 1 lb Egg tortellini
- 1 lb Broccoli head
- 1 lb Carrots
- 3 x Leeks
- 1 lrg Sweet red pepper
- 1 lrg Sweet yellow pepper
- 1/2 c. Fresh basil, minced
- 1 x Egg yolk
- 1 Tbsp. Dijon mustard
- 1 Tbsp. Balsamic vinegar
- 1 c. Vegetable oil
- 1/2 c. Extra virgin olive oil
- 1 Tbsp. Dry thyme
- 1 x Orange zest, finely grated
- 1 dsh -Salt to taste
- 1 dsh -Black pepper to taste
Direcciones
- NOTE: Use good quality fresh or possibly frzn tortellini.
- Break the broccoli into florets and slice the tender stems. Peel and cut the carrots diagonally into 1/4-inch slices. Rinse, dry and cut the white part and 2 inches of the green into thin julienne. Core, seed and cut into julienne strips the red and yeller peppers.
- Cook the tortellini in boiling salted water according to package instructions. Drain thoroughly and place in a large mixing bowl. Cook the broccoli florets, stems and carrots separately in boiling salted water just till tender. Drain and combine with the tortellini. Blanch the julienned leeks 1 min in boiling water; drain. Add in the leeks, red and yellow peppers, and fresh basil to the salad and toss to combine.
- Process the egg yolk, lemon juice, mustard and vinegar in a food processor for 30 seconds. With the machine running, pour the oils in a thin steady stream through the feed tube to make a light mayonnaise. Add in the thyme, orange zest and salt and pepper to taste. Process to combine.
- Pour the dressing over the salad and toss to coat thoroughly. Serve at room temperature or possibly slightly chilled.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 134g | |
| Recipe makes 10 servings | |
| Calories 326 | |
| Calories from Fat 291 | 89% |
| Total Fat 32.96g | 41% |
| Saturated Fat 3.16g | 13% |
| Trans Fat 0.56g | |
| Cholesterol 0mg | 0% |
| Sodium 56mg | 2% |
| Potassium 288mg | 8% |
| Total Carbs 8.12g | 2% |
| Dietary Fiber 2.4g | 8% |
| Sugars 3.24g | 2% |
| Protein 1.57g | 3% |
