Page 104 - TA Magazine Winter 2022

RUNNING HEADS THA T S A TISFY
S ALAD RUNNING HEAD

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Y ANDERSON WINTER 20 Y ANDERSON WINTER 20

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SQUASH SALAD
(serves 4 to 6)
C RAINBOW SLAW SHAVED ZUCCHINI AND YELLOW C
(serves 2)
INGREDIENT S
TRA TRA
½ purple cabbage, sliced with a mandolin INGREDIENT S
2 orange peppers, small diced 1 zucchini
1 large sweet onion, chopped 1 yellow squash
1 handful spinach, roughly chopped 1 Tbsp chopped tarragon
¼ cup black olives, roughly chopped ¼ cup fresh basil, chopped
3 garlic cloves, minced Zest and juice of 1 lemon
Juice of 3 limes ¼ cup olive oil
1 tsp salt 1 tsp Dijon mustard
½ tsp black pepper 1 tsp kosher salt
1 cup pickle relish, drained 1 pinch white pepper
1 head of broccoli, shaved ¼ cup Parmesan cheese, shaved
¼ cup olive oil 2 Tbsp pine nuts
⅓ cup vegan mayonnaise
2 Tbsp honey PREP AR ATION:

PREP AR ATION: 1. Wash and trim ends of zucchini and squash. Shave into thin rounds
using a mandolin. Place in a large bowl and add tarragon and basil.
1. Combine all ingredients in a large 2. Zest the lemon and then juice it. Add to a small bowl and combine
bowl and toss. with olive oil, mustard, salt, and pepper.
3. Toss shaved veggies with the dressing. Serve and garnish with
Parmesan cheese and pine nuts.