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[edit] Ingredients
12 |
ounces green chile fettuccine, see note |
2 |
cups canned artichoke hearts, drained |
2 |
medium cucumbers, peel, seed, chop |
1 |
lrg red bell pepper, sliced |
2 |
tablespoons fresh lime juice |
2 |
tablespoons balsamic vinegar |
1 ½ |
cups fresh basil leaves, washed |
1 |
clove garlic, quartered |
2 |
medium New Mexico green chiles, OR |
1 |
|
|
seeded |
1 ½ |
teaspoons freshly ground black pepper |
1 ¼ |
teaspoons salt |
1 ¼ |
cups olive oil |
[edit] Preparation
Step 1 |
NOTE: each length cut into 4 pieces, cooked according to package directions, cooled to room temperature. |
Step 2 |
Place the fettuccine, artichoke hearts, cucumbers, and bell peppers in a salad bowl. Put the lime juice, vinegar, basil, garlic, chile, pepper, and salt in a blender or food processor fitted with a steel blade and blend until smooth. With the processor running, slowly add the oil and blend until smooth. |
Step 3 |
|
Step 4 |
SERVING SUGGESTIONS: You can serve this salad at room temperature or make ahead and chill, covered, in the refrigerator for I hour. This makes a nice light supper served with garlic toast or lemon muffins and a chilled glass of medium-dry white wine. |
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