Ingredients with Measurements:
- 1 head of cauliflower, chopped into small florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, sliced
- 1/4 cup olive oil
- Salt and pepper, to taste
- 4 oz Primo Sale cheese, crumbled
- 4 cups mixed greens
- 1/4 cup balsamic vinegar
- 1 tbsp honey
- 1 garlic clove, minced
Special equipment needed:
- Baking sheet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a mixing bowl, toss the cauliflower, red and yellow bell peppers, zucchini, and red onion with olive oil, salt, and pepper.
3. Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.
4. In a small bowl, whisk together balsamic vinegar, honey, and minced garlic to make the dressing.
5. In a large mixing bowl, combine the roasted vegetables, mixed greens, and crumbled Primo Sale cheese.
6. Drizzle the dressing over the salad and toss to coat evenly.
7. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 290
Fat: 20g
Carbohydrates: 22g
Protein: 8g
Sodium: 300mg
Fiber: 5g
Sugar: 14g
Substitutions for ingredients:
- Any type of cheese can be used instead of Primo Sale.
- Other vegetables, such as broccoli or carrots, can be added or substituted.
Variations:
- Add cooked quinoa or brown rice for a heartier salad.
- Top with sliced almonds or pumpkin seeds for added crunch.
- Use a different type of vinegar, such as red wine or apple cider vinegar, for a different flavor.
Tips and tricks:
- Make sure to chop the vegetables into similar sizes for even roasting.
- Don't overcrowd the baking sheet, as this can prevent the vegetables from browning.
- Let the vegetables cool slightly before adding them to the salad to prevent wilting.
Storage instructions:
This salad can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This salad is best served cold and does not need to be reheated.
Presentation ideas:
Serve the salad in a large bowl or on individual plates.
Garnishes:
Garnish with fresh herbs, such as parsley or basil, for added flavor.
Pairings:
This salad pairs well with grilled chicken or fish.
Suggested side dishes:
Serve with a side of crusty bread or garlic bread.
Troubleshooting advice:
- If the vegetables are not browning, increase the oven temperature or broil for a few minutes.
- If the salad is too dry, add more dressing or a drizzle of olive oil.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using.
- Store leftovers in the refrigerator and discard after 3 days.
Food history:
Primo Sale is a fresh, mild cheese from Italy that is often used in salads and sandwiches.
Flavor profiles:
This salad has a mix of sweet and savory flavors, with the roasted vegetables adding a slightly smoky taste.
Serving suggestions:
Serve this salad as a light lunch or as a side dish for dinner.
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