Salmon & Roasted Vegetable Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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From EatingWell: January/February 2010 They only call for 6 cups of root vegetables, but I included the amounts and type of root vegetables that I used to make the salad. I used canned as this is what the recipe called for, but next time I think I'll cook fresh salmon alongside the vegetables. Read more . NUTRITION Per serving: 314 calories; 12 g fat (2 g sat, 8 g mono); 24 mg cholesterol; 32 g carbohydrates; 0 g added sugars; 21 g protein; 7 g fiber; 708 mg sodium; 1010 mg potassium. Nutrition Bonus: Vitamin C (65% daily value), Vitamin A (60% dv), Folate (53% dv), Potassium (29% dv), Magnesium (24% dv), Iron (22% dv), source of omega-3s. 1 1/2 Carbohydrate Serving Exchanges: 2 starch, 1 vegetable, 2 1/2 lean meat, 2 fat Ingredients:
3 beets |
2 turnips |
2 carrots |
3 parsnips |
3/4 teaspoon fresh ground pepper, divided |
3 tablespoons extra virgin olive oil, divided |
1/2 teaspoon salt, divided |
2 tablespoons sherry wine vinegar or 2 tablespoons red wine vinegar |
1 tablespoon garlic, minced |
1 teaspoon whole grain mustard |
1 teaspoon anchovy paste (minced up anchovy) |
8 cups mixed salad greens |
2 (7 ounce) canned salmon, drained and flaked |
2 scallions, sliced |
Directions:
1. Preheat oven to 450°F.
2. 2 Peel and cut vegetables into 1/2 cubes.
3. 3 Toss root vegetables in a large bowl with 1 tablespoon oil, 1/2 teaspoon pepper and 1/4 teaspoon salt. Spread in a single layer on a large rimmed baking sheet. Roast for 15 minutes. Stir and continue roasting until soft and golden brown in spots, 13 to 15 minutes more.
4. 4 Meanwhile, whisk the remaining 2 tablespoons oil, vinegar, garlic, mustard, anchovy and the remaining 1/4 teaspoon each pepper and salt in a large bowl. Reserve 2 tablespoons of the dressing in small bowl. Add the salad greens to the large bowl and toss to combine; divide among 4 dinner plates.
5. 5 When the vegetables are done, transfer them to the large bowl and gently combine with the reserved dressing, salmon and scallions. Top the greens with the salmon and vegetables.
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