MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Italian Chopped Salad Wrap
Categories: Salads
Yield: 1 Wrap

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2 c Broccoli florets
1 ts Extra virgin olive oil
1/8 ts Himalayan salt
1/2 c Raw pumpkin seeds
2 cl Garlic
2 c Baby spinach leaves
1 c Basil leaves
3/4 c Olive oil
1/2 c Nutritional yeast
1/2 Lemon; juice of
10 dr Water; up to 15
1/2 ts Himalayan salt
1/4 ts Ground black pepper

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2 lg Collard green leaves
Himalayan salt
3 tb Pesto
2 tb Cream cheese
1/2 c Baby arugula; lightly packed
1/4 Cucumber; cut into long
-strips about 1/4" thick
1/4 c Roasted red peppers; rough
-chopped
1/4 Avocado; thinly sliced
3 Pepperoncini peppers; up to
-4; stems removed
1 tb Dijon mustard

Pesto:

Preheat the oven to 375 F. Toss the broccoli florets with 1 ts olive
oil and 1/8 ts Himalayan salt and spread evenly on a baking sheet.

Roast in the oven for 10-15 minutes until the broccoli stems are
tender. Remove from the oven and set aside to cool.

Combine pumpkin seeds and garlic cloves in a food processor. Pulse for
about 20 seconds, until seeds are almost ground.

Add the roasted broccoli, baby spinach, basil leaves, olive oil,
nutritional yeast, lemon juice, water drops, salt, and pepper. Pulse
until all the ingredients are combined, scraping down the sides with
a spatula in between pulses. (The pesto should have the texture of a
coarse paste so be careful not to overprocess.)

Adjust the seasoning with salt and pepper to taste. Set aside in the
refrigerator until ready to assemble the wrap. Store leftover pesto
in the refrigerator for up to two weeks or store in the freezer for
up to three months.

Yields 2 cups of pesto.

Salad Wrap:

Lay each collard leaf, underside up, on a flat surface. Locate the
thickest part of the stem and use a small, sharp knife to just shave
the top off for even thickness (this makes rolling the leaves easier).

In a medium bowl, add water and ice. Bring a pot of water to a boil
and season lightly with salt. Add the leaves to the water and cook
for 20-30 seconds until the collards are green, tender, and pliable.

Immediately transfer the leaves to the bowl of ice water to stop the
cooking. Remove from the water and lay out on towels to dry.

Lay out the 2 large collard leaves and slightly overlap the stems
facing vertically. Spread 3 tb of the pesto and 2 tb of the cream
cheese horizontally in two neat lines across the middle of the
collard greens.

Top with the baby arugula followed by the cucumbers, roasted red
peppers, avocado slices, and pepperoncini.

Drizzle the Dijon mustard on top, fold in the sides of the collard
leaves, and roll up like a burrito. Cut in half and enjoy, or
refrigerate whole for a few hours before serving.

Recipe by Sakara Life Magazine

Recipe FROM: <https://www.sakara.com/blogs/mag/
supergreens-italian-chopped-salad-wrap>

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