Recipe Tip: For a creamy twist, consider adding a dollop of hummus or a sprinkle of feta cheese to add a punch of flavor and some protein.
Hearty Saut�ed Vegetable Salad
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Directions
Item No.
120810
Ingredients
-
Salad:
- 5 medium potatoes, red or white, quartered
- 1 turnip, peeled and cut into thick matchstick slices
- 1 small bag of baby carrots or 4 medium carrots, cut the same as the turnip
- 1 box frozen Brussels sprouts
- 1 bag frozen pearl onions
- 1 can whole beets, quartered
- 2 teaspoons minced shallot
- 1/2 cup Stonewall Kitchen Bourbon Molasses Mustard
- 1 Tablespoon brown sugar
- 6 Tablespoons canola oil
- 2 Tablespoons apple cider vinegar
- Salt and pepper, to taste
Dressing:
Directions
- To make dressing, in food processor blend shallot, mustard, brown sugar and vinegar. Slowly drizzle in the canola oil until blended. Alternatively, you can finely chop one shallot and combine with mustard and brown sugar and vinegar. Whisk in canola oil. Add salt and pepper to taste.
- Precook all vegetables except beets, which can be heated with some oil on a saut� pan over medium heat.
- Put all vegetables in a large bowl and gently toss with dressing while warm.
- Serve with toasted bread and soft cheese.
