Warm Vegetable Salad

 

Warm Vegetable Salad
(Courtesy: Penny Jacques)

¼ cup broccoli florets, cut into bite sized pieces

¼ cup cauliflower florets, cut into bite sized pieces

¼ cup Brussels sprouts, thinly sliced (2 whole)

¼ cup matchstick carrots

1 shallot, thinly sliced

1 tsp dried parsley

1 tsp olive oil

2 tbls lemon turmeric dressing*

Preheat the oven to 350℉.

Combine vegetable and parsley in a small bowl and toss with olive oil. Spread on a baking sheet in a single layer.

Roast for 10 to 20 minutes, or to desired tenderness. Toss with lemon turmeric dressing and serve immediately.

*Turmeric stains anything it touches so use caution!

1 serving, 285 calories

Hack: Matchstick carrots can be found in the packaged section of the produce department. Freeze any leftover carrots for use in cooking

Hack: Check the produce department of your local grocery store for pre-cut broccoli and cauliflower florets to avoid having to buy an entire head. Frozen broccoli and cauliflower florets would also work in this recipe.

Hack: Check the produce department for loose Brussels sprouts and shallots. If you don’t see them, ask a clerk if they’re available.

Hack: Shop the salad bar if you just need a small amount of an item that you don’t think you’ll use again before it “goes over”.

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