Fennel and Roasted Vegetable Salad with Hazelnut Dressing
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Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 300 |
| pro | 5 g |
| total fat | 25 g |
| sat. fat | 3 g |
| carb | 18 g |
| fibre | 6 g |
| chol | 0 mg |
| sodium | 364 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 16% |
| vit A | 16% |
| vit C | 53% |
| folate | 35% |
Suggested Recipes
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2 Japanese eggplants (about 8 oz/250 g total)
2 large portobello mushrooms
4 plum tomatoes
2 tbsp (25 mL) extra-virgin olive oil
2 tsp (10 mL) balsamic vinegar
1 clove garlic, minced
1/4 tsp (1 mL) each salt and pepper
1 cup (250 mL) sugar snap peas, trimmed
Half bulb fennel
2 cups (500 mL) mixed baby salad greens
Dressing:
1/4 cup (50 mL) chopped hazelnuts, toasted
1/4 cup (50 mL) extra-virgin olive oil
1/4 cup (50 mL) rice vinegar
1 tsp (5 mL) grated orange rind
2 tbsp (25 mL) orange juice
1/2 tsp (2 mL) liquid honey
1/4 tsp (1 mL) each salt and pepper
Preparation:
Cut eggplants into 1-inch (2.5 cm) chunks. Remove stems from mushrooms and, using spoon, gently scrape out dark gills; cut into quarters. Quarter tomatoes lengthwise. Place vegetables in large bowl.
Add oil, vinegar, garlic, salt and pepper; toss gently to coat. Spread on large rimmed baking sheet. Roast in 425°F (220°C) oven until tender, about 25 minutes. Let cool.
Meanwhile, in pot of boiling salted water, cook sugar snap peas until bright green, about 2 minutes. Drain and chill in ice water; drain and set aside on towel.
Dressing: In large bowl, whisk together hazelnuts, oil, vinegar, orange rind and juice, honey, salt and pepper.
Cut fennel crosswise into paper-thin slices. Add to dressing along with salad greens and sugar snap peas; toss to coat.
Evenly mound roasted vegetables in centre of each plate; top with salad.
Add oil, vinegar, garlic, salt and pepper; toss gently to coat. Spread on large rimmed baking sheet. Roast in 425°F (220°C) oven until tender, about 25 minutes. Let cool.
Meanwhile, in pot of boiling salted water, cook sugar snap peas until bright green, about 2 minutes. Drain and chill in ice water; drain and set aside on towel.
Dressing: In large bowl, whisk together hazelnuts, oil, vinegar, orange rind and juice, honey, salt and pepper.
Cut fennel crosswise into paper-thin slices. Add to dressing along with salad greens and sugar snap peas; toss to coat.
Evenly mound roasted vegetables in centre of each plate; top with salad.
Tags:
Salads and Salad Dressings; Vegetables; Nuts; Roast; Boil/Simmer;
Source
Canadian Living Magazine: May 2003
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