Green Goddess Pasta Salad Cook-A-Long

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Frozen herbs are often cheaper and retain flavor.

avocado

🥗Healthier: mashed peas

💰Cheaper: sour cream

Mashed peas can mimic creaminess at a lower cost.

Turn the oven on to 425°F (218°C).

Chop radishes and turnips into small diced pieces, about half-inch squares.

Prepare about 1 cup (150 grams) of diced radishes, adjusting quantity to preference.

Place the chopped vegetables on a baking sheet and set aside to bake with bacon later.

Defrost bacon in a sink full of water if necessary, and plan to bake it alongside the vegetables.

Discuss alternative vegetables like red pepper, carrots, or roasted butternut squash that can be used in the salad.

Emphasize the flexibility of the recipe, allowing for adjustments in vegetable quantities.

Cut the root and top sections off the radishes and turnips to create a flat surface for chopping.

Mention the importance of using sharp knives and cutting on a flat surface for safety.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens