Summer Vegetable Salad with Sherry Vinegar Dressing
113 people added this to their Recipe Box
A colourful array of vegetables makes this salad a must for summer barbecues and picnics.
Servings: 4 to 6
Ingredients:
| Nutritional Info | |
| Per each of 6 servings: about | - |
| cal | 155 |
| pro | 3 g |
| total fat | 13 g |
| sat. fat | 2 g |
| carb | 9 g |
| fibre | 2 g |
| chol | 4 mg |
| sodium | 171 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 4% |
| vit A | 5% |
| vit C | 53% |
| folate | 11% |
Suggested Recipes
-
1 japanese eggplant (about 5 oz/150 g)
1 zucchini
3 tbsp (50 mL) extra-virgin olive oil
1/4 tsp (1 mL) each salt and pepper
1 sweet yellow or orange pepper
1 small red onion
Half head radicchio (3 oz/90 g for half)
1/4 cup (50 mL) shredded fresh basil
1/4 cup (50 mL) shaved parmesan cheese
Dressing:
2 tbsp (25 mL) extra-virgin olive oil
1 tbsp (15 mL) sherry vinegar
1 small clove garlic, minced
1/2 tsp (2 mL) dijon mustard
Pinch granulated sugar
Preparation:
Dressing: In small bowl, whisk together oil, vinegar, garlic, mustard and sugar; set aside. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Cut eggplant and zucchini into generous 1/4-inch (5 mm) thick slices; place in bowl. Toss with 4 tsp (20 mL) of the oil and pinch each of the salt and pepper.
Cut yellow pepper into quarters. Cut onion into 1/4-inch (5 mm) thick slices. Brush with 4 tsp (20 mL) of the remaining oil and pinch each of the remaining salt and pepper.
Place vegetables on greased grill over medium-high heat; close lid and grill, turning once, until browned and tender, 10 to 15 minutes.
Meanwhile, leaving core intact, cut radicchio into 4 wedges. Brush with remaining oil; sprinkle with remaining salt and pepper. Place on greased grill; close lid and grill, turning once, until core is tender when pierced with fork and leaves are mostly browned, 4 minutes.
Cut peppers into strips. Separate onions into rings. Cut out core of radicchio. On platter or in bowl, toss all vegetables with dressing and basil. Garnish with Parmesan cheese.
Cut eggplant and zucchini into generous 1/4-inch (5 mm) thick slices; place in bowl. Toss with 4 tsp (20 mL) of the oil and pinch each of the salt and pepper.
Cut yellow pepper into quarters. Cut onion into 1/4-inch (5 mm) thick slices. Brush with 4 tsp (20 mL) of the remaining oil and pinch each of the remaining salt and pepper.
Place vegetables on greased grill over medium-high heat; close lid and grill, turning once, until browned and tender, 10 to 15 minutes.
Meanwhile, leaving core intact, cut radicchio into 4 wedges. Brush with remaining oil; sprinkle with remaining salt and pepper. Place on greased grill; close lid and grill, turning once, until core is tender when pierced with fork and leaves are mostly browned, 4 minutes.
Cut peppers into strips. Separate onions into rings. Cut out core of radicchio. On platter or in bowl, toss all vegetables with dressing and basil. Garnish with Parmesan cheese.
Tags:
Salads and Salad Dressings; Vegetables; Cheese/Other Dairy; Vegetarian; BBQ/Grill; Make-Ahead;
Source
Get Grilling: Summer 2007
For more great recipes when you're on the go, get Canadian Living Mobile! Access Canadian Living's Tested Till Perfect recipes anytime, anywhere -- and best of all, it's FREE! Get it now: visit m.canadianliving.com on your BlackBerry® or iPhone™.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »