Layered Lasagna Salad

1. 1

   For the pesto, grind together the basil, almonds, vinegar and oil in a food processor. Season with salt and pepper then set aside.

2. 2

   Heat a pan of water and blanch the zucchini strips for 1 min then drain and set aside.

3. 3

   Line an 8 inch loaf pan with foil and layer in the prepared vegetables and lettuce, sprinkling each layer with the pesto. Cover with foil, place something heavy on top and refrigerate for 30 mins. To serve, remove from the pan, cut into slices and garnish with onion and parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.