Smoked Vegetable Salad Recipes

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SMOKED MACARONI SALAD



Smoked Macaroni Salad image

Provided by Damaris Phillips

Categories     side-dish

Time 1h25m

Yield 10 side-dish servings

Number Of Ingredients 12

Kosher salt
1 pound elbow macaroni
1 1/2 cups mayonnaise
3 stalks celery, small diced (about 1 1/2 cups)
1/2 bunch green onions, greens parts only, sliced (about 1/2 cup), plus for garnish
5 tablespoons apple cider vinegar
3 tablespoons whole-grain mustard
3 tablespoons bourbon whiskey
2 tablespoons honey
2 teaspoons salt
1 teaspoon ground black pepper
1/2 to 1 teaspoon liquid smoke

Steps:

  • In a large pot of heavily salted water, cook the macaroni according to package directions for al dente. Drain and add to a large bowl along with 2 tablespoons of the mayonnaise, and the celery and green onions. Toss well.
  • In a medium bowl, combine the remaining mayonnaise and the cider vinegar, mustard, bourbon, honey, salt, pepper and liquid smoke. Stir until smooth, then add to the macaroni. Taste and adjust the seasoning as needed.
  • Refrigerate for 1 to 3 hours to allow the flavors to meld. Garnish with green onions before serving.

SMOKED VEGETABLE SALAD



Smoked Vegetable Salad image

Provided by Molly O'Neill

Categories     salads and dressings, appetizer, side dish

Time 10m

Yield 2 main-course or 4 first-course servings

Number Of Ingredients 8

3 tablespoons sherry vinegar
2 teaspoons Dijon mustard
1 tablespoon olive oil
1/2 teaspoon salt
Freshly ground pepper to taste
1/2 teaspoon chopped fresh rosemary
6 cups arugula, stemmed
1 smoked autumn vegetables (see recipe)

Steps:

  • Whisk the vinegar and mustard together in a small bowl. Slowly whisk in the olive oil. Add the salt, pepper and rosemary. Toss all but 1 tablespoon of the dressing with the arugula. Divide among 2 or 4 plates. Arrange the smoked vegetables over the arugula and drizzle with the remaining dressing. Serve immediately.

Nutrition Facts : @context http, Calories 187, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 8 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 556 milligrams, Sugar 1 gram, TransFat 0 grams

SMOKED SALMON & ROAST VEGETABLE SALAD



Smoked Salmon & Roast Vegetable Salad image

Make and share this Smoked Salmon & Roast Vegetable Salad recipe from Food.com.

Provided by Coasty

Categories     Weeknight

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

200 g smoked salmon
2 tablespoons olive oil
500 g pumpkin, chopped
2 red capsicums, chopped
1 red onion, cut into quarters
2 fennel bulbs, cut into 1/8
1 bunch asparagus
1 cup risoni, cooked
1/4 cup pine nuts, toasted
1/4 cup fresh herb, chopped
130 g Baby Spinach
1/3 cup vinaigrette

Steps:

  • Preheat oven to 180°C.
  • Place oil to baking dish add chopped pumpkin, red peppers, red onion and fennel and season with salt and pepper. Roast for 25 minutes Add asparagus and roast a further 10 minutes Remove from oven.
  • Add cooked risoni, herbs and pinenuts. Cool.
  • Place spinach on platter, top with roasted vegetables and salmon. Drizzle with vinaigrette and serve.

Nutrition Facts : Calories 307, Fat 10.8, SaturatedFat 1.4, Cholesterol 7.7, Sodium 334, Carbohydrate 41.1, Fiber 7.1, Sugar 5.4, Protein 15.4

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