Leaflesssalad Recipes

HEARTY ROASTED VEGGIE SALAD RECIPE BY TASTY

Hearty Roasted Veggie Salad Recipe by Tasty image

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

Ingredients

3 beets
1 cup olive oil, divided
1 ½ teaspoons salt, divided
1 red onion, cut into wedges
4 carrots, peeled and chopped
2 parsnips, peeled, chopped
1 sweet potato, peeled, chopped
¾ teaspoon pepper, divided
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
1 tablespoon dijon mustard
½ teaspoon garlic powder
3 tablespoons fresh parsley, chopped
6 cups mixed greens
1 cup walnuts, chopped
½ cup crumbled feta cheese

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

LEAFLESS SALAD NICOISE

Leafless Salad Nicoise image

Here is an excellent example of a colourful, healthy meal that I put together from the memory of what my husband's grandparents regularly have for lunch in Niger. It is a leafless version of Salad Nicoise.

Provided by Isabeau

Categories One Dish Meal

Time 15m

Yield 1 1 salad, 2 serving(s)

Number Of Ingredients 14

Ingredients

8 radishes, quartered
2 large carrots, shredded
2 celery ribs, diced
1/2 sweet red pepper, diced
1/2 cup fresh mushrooms, chopped
2 -3 hard-boiled eggs, sliced
1 (170 g) can tuna in water, drained
1/2 cup snow peas (optional)
1/2 cup fresh green beans (optional)
1 tablespoon Dijon mustard
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil

Steps:

Choose vegetables that you like, the more colourful the better. All I have given are optional.
Arrange vegetables and tuna (half a can each) so that they look nice on individual plates or a platter.
Combine ingredients for dressing in screw top jar and shake well. Serve over salad.

LEAFLESS SALAD

Leafless Salad image

When you get tired of lettuce, this is the salad to make. It's got a lot of ingredients, but it's well worth the effort. Taken from the Los Angeles Times. The salad, upended by By Regina Schrambling, Special to The Times, June 7, 2006.

Provided by Rebecca Downey

Categories Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1 carrot, peeled and grated
1 cup small sugar snap pea, strings removed and ends trimmed
8 grape tomatoes, cut in half lengthwise
4 radishes, cut in half and then into thin slices
8 small broccoli florets
1 small red bell pepper, cored, seeded and diced
1/2 small cucumber, peeled, seeded and diced
1/2 cup red cabbage, thinly sliced
1/4 cup red onion, thinly sliced
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
3 tablespoons olive oil
1 garlic clove, minced
2 tablespoons fresh basil, minced
salt and black pepper (to taste)

Steps:

Combine the carrot, sugar snaps, tomatoes, radishes, broccoli, bell pepper, cucumber, cabbage and onion in a salad bowl; toss until well mixed.
Whisk the mustard and vinegar together in a small bowl, then whisk in the olive oil. Add the garlic and basil.
Pour the dressing over the salad and toss until coated. Season well with salt and pepper.

Nutrition Facts : Calories 142, Fat 10.7, SaturatedFat 1.5, Sodium 67.8, Carbohydrate 11.5, Fiber 2.9, Sugar 3.6, Protein 2.6

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