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No idle roast.

Roast veggies, make dressing, toss with salad greens, smack lips. It doesn't get much simpler. When we roast (or grill} vegetables, we throw on plenty of extras. That way, there's always some in the fridge to heat up and toss with pasta or bulgur ... or to just munch on as is.

Got a question or suggestion? Write to Kate at healthycook@cspinet.org.


Roasted Carrot & Cauliflower Salad

3    cups chopped carrots
3    cups small cauliflower florets
1    Tbs. + 2 Tbs. extra-virgin
     olive oil
2    Tbs. 0% greek yogurt
2    tsp. red wine vinegar
1    clove garlic, finely minced
1/4  tsp. kosher salt
6    cups salad greens
1/2  15 oz. can no-salt-added
     chickpeas, drained

Serves: 4 | Total Time: 30 minutes

Add a handful of fresh herbs--try dill, mint, and cilantro--to
your salad greens and watch the flavor blossom.

Preheat the oven to 450[degrees]F. * Toss the carrots and cauliflower
with 1 Tbs. of the olive oil on a rimmed baking sheet. Roast
until lightly browned in spots, 15-20 minutes. Remove and
allow to cool. * In a large bowl, whisk the yogurt, vinegar,
garlic, and up to 1/4 tsp. of salt with the remaining 2 Tbs.
of olive oil. * Toss the salad greens and chickpeas with the
dressing. Top with the carrots and cauliflower.

Per Serving (3 cups): calories 230 | sodium 250 mg | total fat 11 g
sat fat 1.5 g | carbs 28 g | protein 8 g | fiber 9 g

Roasted Peppers & Scallions Salad

2 sweet bell peppers, chopped
2 bunches scallions, white and
  pale-green parts only, chopped
1 Tbs. + 1 Tbs. extra-virgin
  olive oil
1 Tbs. tahini
1 Tbs. fresh lemon juice
1 small clove garlic, finely minced
1 Tbs. reduced-sodium soy sauce
6 cups salad greens

Serves: 4 | Total Time: 20 minutes

The tahini (sesame paste) dressing makes a great topping for
steamed vegetables.

Preheat the oven to 450[degrees]F. * Toss the peppers and scallions
with 1 Tbs. of the olive oil on a rimmed baking sheet. Roast
until lightly browned in spots, 12-15 minutes. Remove and
allow to cool. * In a large bowl, whisk the tahini, lemon
juice, garlic, and soy sauce with the remaining 1 Tbs. of
olive oil. * Toss the salad greens with the dressing. Top
with the peppers and scallions.

Per Serving (2 cups): calories 150 | sodium 170 mg | total fat 9 g
sat fat 1.5 g | carbs 15 g | protein 5 g | fiber 6 g

Roasted Broccoli & Butternut Salad

4 cups small broccoli florets
2 cups cubed butternut squash
1 Tbs. + 1 Tbs. canola oil
1 Tbs. reduced-sodium soy sauce
1 Tbs. balsamic vinegar
2 tsp. dark (toasted) sesame oil
1 tsp. peanut butter
1 tsp. grated ginger
6 cups salad greens

Serves: 4 | Total Time: 20 minutes

Cut the butternut squash into small cubes (less than 1/2").
They'll roast more quickly that way.

Preheat the oven to 450[degrees]F. * Toss the broccoli and butternut
squash with 1 Tbs. of the canola oil on a rimmed baking
sheet. Roast until lightly browned in spots, 12-15 minutes.
Remove and allow to cool. * In a large bowl, whisk the soy
sauce, vinegar, sesame oil, peanut butter, and ginger with the
remaining 1 Tbs. of canola oil. * Toss the salad greens with
the dressing. Top with the broccoli and butternut squash.

Per Serving (2 cups): calories 160 | sodium 180 mg | total fat 10 g
sat fat 1 g | carbs 16g | protein 5 g | fiber 6 g
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Article Details
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Title Annotation:HEALTHY COOK; recipe for roasted carrot and cauliflower salad
Author:Sherwood, Kate
Publication:Nutrition Action Healthletter
Article Type:Recipe
Date:Mar 1, 2014
Words:577
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