Layered Lasagna Salad

• 1/2 bunch basil
• 1/2 cup almonds
• 1 tablespoon balsamic vinegar
• 1/2 cup olive oil
• 2/3 pound zucchini cut into thin strips
• 1/2 pound carrots very thinly sliced
• 1/3 pound radishes very thinly sliced
• 1/2 pound romaine lettuce
• 2 red onions small, finely sliced, plus some for garnish
• 2 stalks parsley chopped

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

basil, almonds, balsamic vinegar, olive oil, zucchini, carrots, radishes very, romaine lettuce, red onions, parsley

Taken from www.yummly.com/recipe/Layered-Lasagna-Salad-1409134 (may not work)