Dill Agnolotti Salad Recipe
A Dilled Agnolotti Salad is a simple, delicious and refreshing salad. And the fact which makes me exalted is the fact that my kids love this Dilled Agnolotti Salad. They rarely like things. Truly tasty!
Summary
Main IngredientVegetable
Ingredients
2 pkgs Broccoli & Aged Vermont Cheddar Agnolotti
1/2 lb (230 g) carrots, peeled and sliced thin
1 bunch asparagus, sliced on the bias
1 tsp (5 ml) fresh ginger, minced
1 tbs (15 ml) rice wine vinegar
1 1/2 tsp (8 ml) soy sauce
1 tsp (5 ml) honey
2 tsp (10 ml) Dijon mustard
2 tbs (30 ml) olive oil
2 tbs (30 ml) fresh dill, chopped salt, to taste black pepper, to taste
2 tsp (10 ml) sesame seeds, toasted
Directions
Cook agnolotti according to package directions, lightly oil and chill.
Blanch carrots and asparagus in boiling salted water for 2 minutes, then chill.
In a mixing bowl, combine ginger, vinegar, soy sauce, honey and Dijon mustard.
Whisk in olive oil.
Add dill and adjust seasoning to taste.
Combine pasta, carrots, asparagus, dressing and sesame seeds.
Blanch carrots and asparagus in boiling salted water for 2 minutes, then chill.
In a mixing bowl, combine ginger, vinegar, soy sauce, honey and Dijon mustard.
Whisk in olive oil.
Add dill and adjust seasoning to taste.
Combine pasta, carrots, asparagus, dressing and sesame seeds.
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