bz.toflyintheworld.com
Traditional recipes

Roasted Veggie Stalk Salad

Roasted Veggie Stalk Salad


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


Yield

Serves 4 (serving size: 1/3 cup)

Wondering what to do with your broccoli and cauliflower stalks? Slice them thinly and roast until crispy to coax out a delicious, caramelized flavor. Then, toss the stalks with a tangy vinaigrette to add balance to this easy, elegant salad.

Ingredients

  • 1 cup thinly sliced, peeled broccoli stems
  • 1 cup thinly sliced peeled cauliflower stems
  • 2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons red wine vinegar
  • 2 teaspoons chopped chives
  • Mixed greens (optional)

Nutritional Information

  • Calories 40
  • Fat 3.6g
  • Satfat 0.5g
  • Monofat 0.0g
  • Polyfat 0.0g
  • Protein 0.0g
  • Carbohydrate 0.0g
  • Fiber 0.0g
  • Cholesterol 0.0mg
  • Iron 0.0mg
  • Sodium 129mg
  • Calcium 0.0mg

How to Make It

Preheat oven to 425°F; place a sheet pan in oven. Toss broccoli stems and cauliflower stems with olive oil, salt, and pepper. Place mixture on sheet pan; roast 18 minutes or until browned and tender. Toss with vinegar and chives. Serve over mixed greens, if desired.


Watch the video: The BEST Roasted Veggie Quinoa Salad


Comments:

  1. Glifieu

    undeniably impressive!

  2. Vingon

    You obviously were mistaken

  3. Doumuro

    I read it, but did not understand anything. Too clever for me.

  4. Shakakinos

    It is interesting. Where can I find out more about this?

  5. Dace

    you can say this exception :)

  6. Brashakar

    Agree, the remarkable room

  7. Meztikora

    I believe that you have been deceived.

  8. Jenilynn

    Can you please tell me where can I read about this?



Write a message