Scarsdale Vegetarian Hot Salad Recipes

SCARSDALE VEGETARIAN HOT SALAD

Scarsdale Vegetarian Hot Salad image

While on a modified version of the Scarsdale Medical Diet (substituting meat and fish for veggie proteins) I came up with this fun recipe! It tastes pretty good, and has tomatoes, garlic, and broccoli; foods all rich with antioxidants! This recipe is easily doubled for a bigger serving.

Provided by Glenny M

Categories Soy/Tofu

Time 13m

Yield 1 salad, 1 serving(s)

Number Of Ingredients 5

Ingredients

3 slices tomatoes
2 garlic cloves
1 veggie burger
1/2 cup steamed broccoli
7 leaves lettuce (Or more!)

Steps:

Heat up a frying pan to low or medium heat.
Spray some canola oil, vegetable oil, or whatever you like into the pan so nothing sticks. Dice up the garlic cloves, and toss them in!
In the mean time dice up the broccoli, veggie burger, and tomato. (If you've had the veggie burger frozen, you might want to put in the microwave for a minute.) When you're finished with that, some of the garlic cloves should be a tiny bit brown.
Add the diced ingredients to the pan with the garlic.
Toss them around a bit; in about 5 minutes the veggie burger should be getting darker. You might wanna take one of the lighter pieces and taste it to make sure it's done.
Take however much lettuce you want, and put it in a bowl. Drop the contents of the frying pan on top of it; mix it up or leave it like that.
Enjoy!

Nutrition Facts : Calories 164.2, Fat 4.8, SaturatedFat 0.1, Cholesterol 3.5, Sodium 426.7, Carbohydrate 18.3, Fiber 5.9, Sugar 3.4, Protein 13.6

WARM VEGETABLE SALAD

Warm Vegetable Salad image

Provided by Giada De Laurentiis

Categories side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

2 whole red peppers
1 1/2 pound assorted red and white new potatoes
3/4 pounds green beans, trimmed and halved
1 bunch scallions, sliced
1/2 cup chopped fresh flat-leaf parsley
2 cloves garlic, minced
2 tablespoons chopped oregano leaves
1 lemon, zested and juiced
2 tablespoons white wine vinegar
1/2 cup extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Steps:

Preheat the broiler. Place the red peppers on a foil lined baking sheet.
Place the red peppers under the boiler. Turning every 2 to 3 minutes cook the peppers until the skin is blistered, about 8 to 9 minutes total. Place the blistered peppers in a plastic bag. Seal the bag and allow the peppers to sit for 10 minutes to allow the skin to separate and to let cool.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the potatoes and cook until tender, about 10 to 12 minutes. Remove the potatoes to a cutting board. Add the green beans to the pot. Cook the green beans until tender, about 3 minutes. Remove the green beans to a large bowl. Slice the potatoes in half while still warm and combine them with the green beans in the large bowl. Remove the peppers from the plastic bag. Peel off the skin from the peppers. Slice the pepper flesh into wide strips and remove the seeds and veins. Place them in the bowl with the potatoes. Add the scallions, parsley, and garlic
and toss to combine.
In a small bowl combine the oregano, lemon juice and zest, and white wine vinegar. Whisk in the olive oil. Stir in the salt and pepper. Toss the warm vegetables with the herb vinaigrette. Serve immediately.

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