HEARTY ROASTED VEGGIE SALAD RECIPE BY TASTY
Here's what you need: beets, olive oil, salt, red onion, carrots, parsnips, sweet potato, pepper, balsamic vinegar, lemon juice, dijon mustard, garlic powder, fresh parsley, mixed greens, walnuts, crumbled feta cheese
Provided by Julie Klink
Categories Lunch
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 425˚F (220˚C).
- On a cutting board, cut the root end of the beet so it lays flat on the surface. Place the beet on a piece of aluminum foil. Drizzle with 1 tablespoon of olive oil and season with ¼ teaspoon salt. Wrap the foil around the beet and pinch the top of the foil together until the beet is sealed in. Repeat with the other 2 beets.
- On a sheet pan, place the onions, carrots, parsnips, and sweet potato.
- Drizzle with 3 tablespoons olive oil and season with ½ teaspoon pepper and ½ teaspoon salt. Toss the the vegetables until coated and spread them evenly in the pan.
- Create 3 circular spaces for the beets. Place the 3 beets on the pan.
- Bake for 1 hour until with vegetables begin to crisp and caramelize.
- In a large bowl, add ½ cup (120 ml) of olive oil, balsamic vinegar, lemon juice, Dijon mustard, and garlic powder, and whisk until emulsified. Add the parsley and season with salt and pepper, stirring to combine.
- Add the mixed greens, roasted vegetables, and the beets to the bowl with the vinaigrette and toss until evenly incorporated.
- Serve with walnuts and feta.
- Enjoy!
Nutrition Facts : Calories 935 calories, Carbohydrate 41 grams, Fat 82 grams, Fiber 9 grams, Protein 15 grams, Sugar 19 grams
HEARTY VEGETABLE SALAD AND VINAIGRETTE
Steps:
- In a large pot of boiling, salted water, place the potatoes one variety at a time, the purple potatoes last, and cook until fork tender. Remove with a slotted spoon into an ice bath. Drain all potatoes. Cut the new potatoes and purple potatoes into quarters. Slice the fingerling potatoes lengthwise.
- Place the beets into the pot of boiling water and cook until fork tender, about 15 to 20 minutes. Rinse under cold water and remove the skin. Wear gloves to avoid turning your skin purple. Slice beets into wedges.
- In a small bowl, whisk together the rice wine vinegar, olive oil, honey and Dijon until an emulsion has formed. Season with salt and pepper.
- In a large bowl, toss all of the vegetables except the lettuce and the olives with approximately 2 tablespoons of vinaigrette. Marinate for 15 minutes.
- In a separate large bowl, toss a handful of greens per person with 2 tablespoons of vinaigrette per person. Plate the lettuce and then place a mound of mixed vegetables on top of the lettuce.
- Top each salad with a 1 to 2 ounce portion of the albacore tuna. Garnish with the olives. Serve immediately.
Nutrition Facts : Calories 296 calorie, Fat 5.6 grams, SaturatedFat 0.8 grams, Carbohydrate 35.9 grams, Fiber 13.1 grams, Protein 19.4 grams
HEARTY WINTER VEGETABLE SALAD WITH BLACK ONION SEED VINAIGRETTE RECIPE BY TASTY
Here's what you need: carrot, turnip, parsnip, extra virgin olive oil, kosher salt, Schwartz® ground black pepper, fresh arugula, bacon, crumbled goat cheese, Schwartz® Black Onion Seeds, Schwartz® Mustard Seeds, kosher salt, dijon mustard, apple cider vinegar, honey, extra virgin olive oil
Provided by Chris Salicrup
Categories Lunch
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 425˚F (220˚C).
- Cut up the vegetables and on a baking sheet, toss together the carrots, turnips, parsnips, olive oil, salt, and pepper.
- Roast the vegetables until crispy and tender, 30-35 minutes.
- Make the vinaigrette: In a small pan over medium-high heat, combine the Schwartz Black Onion Seeds and Schwartz Mustard Seeds and toast, stirring continuously, until fragrant, about 3 minutes.
- In a blender, combine the toasted spices, salt, mustard, apple cider vinegar, and honey. Blend on high speed until the spices are fully ground and the mixture is smooth. With the blender running, slowly drizzle in the olive oil until emulsified.
- Transfer the roasted vegetables to a large bowl and pour in ⅓ cup (80 ml) of the dressing. Toss to coat.
- In a separate large bowl, combine the arugula, bacon, and goat cheese. Drizzle with more dressing to taste, reserving the remaining dressing for another use, and toss to combine. Add the roasted vegetables and toss again.
- Divide between plates and serve.
- Enjoy!
Nutrition Facts : Calories 682 calories, Carbohydrate 55 grams, Fat 40 grams, Fiber 12 grams, Protein 27 grams, Sugar 28 grams
THE BEST VEGETABLE SALAD
This is a refreshing salad using all different kinds of vegetables. You can use whatever you like, but the main things that makes it good are the tomatoes and cucumbers. It is much like an Israeli salad. The homemade dressing is very good on it, but so is just plain olive oil.
Provided by DUSTYDO157
Categories Salad Vegetable Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 16
Steps:
- Toss together the cucumber, tomato, onion, pepper, radish, jicama, and lettuce in a large salad bowl. Whisk together the garlic, lemon juice, olive oil, pomegranate juice, salt, pepper, dill, basil, and water in a small bowl. Drizzle dressing over the salad just before serving.
Nutrition Facts : Calories 87.6 calories, Carbohydrate 10.9 g, Fat 4.8 g, Fiber 4.5 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 397.9 mg, Sugar 4 g
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