Monday, October 17, 2011

Perfect Pesto Potato Salad~pg 88

Vegan Culinary Institute La Dolce Vegan! Challenge:

I LOVE basil! I could have eaten this salad warm but I'll wait and chill it awhile. I used cherry tomatoes instead of the sundried tomatoes and thawed frozen green beans. I'm going to serve this with some of the Kalamata & Sun-Dried Tomato Soda Bread (pg 265) we had made earlier. I sliced it and put it in the freezer so I can just take out a few slices at a time.

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