AppetizersNovember 05, 2013
Calories
210
Sodium
1272mg
53% DV
Fat
11g
17% DV
Protein
9g
18% DV
Carbs
17g
6% DV
Fiber
3g
12% DV
Warm Vegetable Salad Recipe
154
2
2 small zucchini cut to 1-inch sticks,
4 oz. mushrooms (Cremini, Agaricus,
Baby Portabello),
1/4 radicchio or 1/2 radicchio treviso,
carrot sticks (blanched),
red bell peppers.
For the dressing:
2 oz. 18% cream,
2 oz. blue cheese,
1/2 teaspoon of minced garlic,
1 tbsp. white vinegar,
pinch of dried herbs (basil, oregano, thyme).
4 oz. mushrooms (Cremini, Agaricus,
Baby Portabello),
1/4 radicchio or 1/2 radicchio treviso,
carrot sticks (blanched),
red bell peppers.
For the dressing:
2 oz. 18% cream,
2 oz. blue cheese,
1/2 teaspoon of minced garlic,
1 tbsp. white vinegar,
pinch of dried herbs (basil, oregano, thyme).
Cut the zucchini, the red pepper and carrots to sticks. First blanch the carrot sticks in boiling water for 2 minutes. Season all the vegetables with salt and pepper and grease them with little oil. Grill all vegetables over the B-B-Q and arrange them in a plate. Meanwhile, mix in a food processor all the ingredients for the dressing according to your taste. Drizzle the blue cheese dressing over the grilled vegetables in the plate. Garnish with chives or a sprig of fresh thyme. Tip: I think that the grilled vegetable salad can be somehow modified and turned into a nice vegetarian entree if you substitute the blue cheese dressing with béarnaise sauce, but I don't know. I should try it one day.
Nutritions
Calories
210
Sodium
1272mg
53% DV
Fat
11g
17% DV
Protein
9g
18% DV
Carbs
17g
6% DV
Fiber
3g
12% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat7g38%
Polysaturated Fat0.55g3%
Monosaturated Fat3g20%
Cholesterol35mg11%
Sodium1272mg53%
Potassium752mg21%
Protein9g18%
% DAILY VALUE*
Total Carbohydrate
Fiber3g12%
Sugar2g4%
Vitamin A1554IU31%
Vitamin B60.48mg24%
Vitamin C5mg9%
Calcium222mg22%
Iron1mg9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.