- Add lettuce to a large serving bowl. Spoon in beans and toss with clean hands (using your hands will help prevent beans from splitting.) Add broccoli, shredded carrots, and pepper strips to lettuce and beans and toss again.
- Shave Pecorino over the salad and toss again, gently. Sprinkle pistachios over the salad and garnish with dill once salads are placed on serving plates.
- Add olive oil, cider, salt, and pepper in a serving bowl. Whisk briskly until the oil and vinegar are blended. Taste vinaigrette and adjust seasoning to your taste.
- Add chopped dill and whisk again.
Monday – Pescetarian Journal – Borlotti Bean Salad with Shaved Pecorino & Pistachios
Tuesday – The Girl In The Little Red Kitchen – Salmon BLT
Wednesday – That Skinny Chick Can Bake – Raspberry Chicken
Thursday – Cravings Of A Lunatic – Lightened Up Enchiladas
Friday – Sue’s Nutrition Buzz – Santa Fe Roasted Veggies Over Quinoa