Fennel and Roasted Vegetable Salad with Hazelnut Dressing

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Tested Till Perfect


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%

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.


Source

Canadian Living Magazine: May 2003




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