HOT SALAD VEGETABLE RECIPES
WARM ROASTED VEGETABLE SALAD RECIPE - FOOD.COM
I found this recipe in Cuisine at Home. This wonderful side dish is just a bit different from anything else I have tried. It combines roasted vegetables with a horseradish vinaigrette served atop salad greens. It is terrific for weekday meals or special company dinners. Enjoy!
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 6 cups, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees.
- Prepare vegetables and spread on a baking sheet.
- Drizzle with olive oil, stir to coat and season with salt and pepper to taste.
- Roast 10 minutes.
- Whisk together olive oil through honey. Season to taste with salt and pepper and pour over hot roasted vegetables.
- Spoon over mesclun mix just before serving.
Nutrition Facts : Calories 239.5, FatContent 20.7, SaturatedFatContent 2.9, CholesterolContent 0, SodiumContent 31.3, CarbohydrateContent 12.5, FiberContent 2.9, SugarContent 7.8, ProteinContent 3.9
HOT AND COLD SMOKED SALMON SALAD | BBC GOOD FOOD
A riot of colour, texture and temperature with a light creamy dressing
Provided by adamldraper
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield Serves 2
Steps:
- For the hot salad put the chopped sweet potatoes in the microwave to steam on full power for a few minutes (about 4 minutes). It won't be cooked through but it will be softened.
- Coat the sweet potatoes and other vegetables for the hot salad in the plain oil (TOP TIP put the veggies in a plastic bag with the oil and give it a shake to lightly coat). Add to a cold griddle pan in a single layer.
- Heat the pan to medium. Don't be tempted to touch the vegetables - you want them to warm up slowly to cook through and caramelise/char on the outside. It'll take around 10 minutes. Test one or two pieces to see if it's caramelising - if not give it a few more minutes before tossing the vegetables and charring the other side for another 5 minutes. When done, set aside to slightly cool for a couple of minutes.
- As the hot salad takes on its thermal namesake, prepare the dressing by mixing all the ingredients together. You might need to add a little water to thin it - it should be the consistency of double cream.
- When the hot salad has cooled a little mix the hot salad and cold salad together with ?rds of the dressing. It will be a light coating. Decant in to bowls to serve and curl pieces of the salmon atop. Blob the remainder of the dressing to finish.
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