Sunday, October 28, 2012

herb and nut salad wraps



A few weekends ago, the girls and I went to visit our friends who recently moved to a beautiful house on a lake in a nearby town. For years we lived a street away, and spent a lot of time together. Kelly and I hit it off when we met and our kids were the same age, which was nice. We spent many afternoons together exploring parks and doing crafts and talking about all the things new mothers talk about. We had a really nice time catching up; time always passes too quickly when we hang out! And the girls and her boy resumed their playing without skipping a beat, as old friends do.
Kelly made these wonderful lettuce nut wraps, They were so elegant and flavorful. The combination of herbs, the crunch and creaminess of the nuts held together by the lettuce, just perfect. I made them for lunch today with a couple of variations from the original, which came from a magazine, I forget the name. I think they will make a perfect appetizer for dinner guests.

12 small to medium sized leaves of Boston or Bibb lettuce
handful of cherry tomatoes, sliced
1/4 c chopped cucumber
1 c alfalfa sprouts

filling:
1/2 c almonds
1/2 c cashews
1/4 c chopped celery fine
1 very small garlic clove, minced
2 TB green onion, chopped very fine
2 TB finely chopped fresh sage
2 TB finely chopped fresh basil
2 TB finely chopped fresh dill
2 TB nutritional yeast
2 TB tamari
1/4 tsp cayenne (optional)

Toast the almonds and cashews in a dry pan and cool. Pulse the nuts in a food processor until finely ground, but not a meal.  (I used my magic bullet because I didn't feel like dragging out the cuisinart) Transfer to a bowl.
Add the remaining 'filling' ingredients to the bowl and combine. Spoon about 2 TB of filling into the lettuce leaves and top with tomatoes, sprouts and cucumbers.
This mixture will keep a couple days if you don't want to use it all at once.

1 comment:

  1. Sis---that looks so good! Can't wait to try it!

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