Roasted Root And Baby Green Salad Food

ROASTED ROOT VEGETABLE SALAD

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, combine the onions, carrots and parsnips. Add the oil, herbes de Provence, salt and pepper; toss to coat evenly. Scatter the vegetables on a large nonstick rimmed baking sheet and roast for 20 minutes. Turn the vegetables over and roast until tender and beginning to brown, 15 to 20 minutes longer. Set the vegetables aside.
• In a salad bowl, combine the arugula, pear slices and roasted vegetables. Add the Apple Cider Vinaigrette and toss until coated. Sprinkle with the chopped walnuts and serve.
• In a medium bowl, whisk the vinegar, honey, salt and pepper until blended. Gradually whisk in the oil.

BABY MOSES SALAD

Steps:

• Place a romaine leaf on each salad plate to be the cradle or little ark. Decorate it as you would imagine a baby Moses in his cradle, with his face, arms, and so on. Drizzle vinaigrette on top.

ROASTED ROOT AND BABY GREEN SALAD

Steps:

• Arrange the vegetables to circle the centers of 4 chilled plates. Drizzle the beet syrup to the inside of the vegetables. Whisk the oil and the vinegar in a medium mixing bowl. Season to taste with salt and pepper. Toss in the mixed salad greens. Divide the salad to the center of the 4 plates.

BABY GREENS SALAD WITH HAM QUICHE CROUTONS AND MAPLE-CIDER VINAIGRETTE

Steps:

• For the ham quiche croutons: Preheat the oven to 350 degrees F.
• Spray two 12-cup mini-muffin tins liberally with nonstick spray. Whisk the eggs in a bowl until pale, add the milk, thyme, green onion, salt and pepper and whisk until combined. Fold in the goat cheese.
• Fit 1 piece of ham in each muffin tin to make a little cup. (It will come up over the top and doesn¿t need to be flush against the bottom.) Fill each ham cup with some egg mixture. (Don¿t worry if it spills around the ham and into the bottom of the tin.) Bake until the eggs are just set and the tops begin to brown, about 15 minutes. Let cool for about 10 minutes.
• For the baby greens salad: Whisk together the vinegar, maple syrup, mustard and some salt and pepper in a bowl. Slowly whisk in the oil until emulsified.
• Combine the greens, radishes and tomatoes in a bowl. Add some of the vinaigrette and toss to coat. Divide among 6 to 8 plates. Top each salad with 3 to 4 quiche croutons, drizzle with a bit more dressing and serve.

ROASTED ROOT VEGETABLE SALAD

Steps:

• Heat oven to 400°F. Line 15x10x1-inch pan with foil. Spray second 15x10x1-inch pan with cooking spray.
• In large bowl, toss beets with 1 tablespoon of the oil. Arrange beets in single layer in foil-lined pan. Sprinkle with 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper.
• In same bowl, toss sweet potatoes and parsnips with remaining 2 tablespoons oil. Arrange potatoes and parsnips in single layer in second pan. Sprinkle with remaining 1 1/4 teaspoons salt and 1/2 teaspoon pepper.
• Roast 40 to 45 minutes or just until vegetables are tender. Cool completely, about 20 minutes.
• In small bowl, mix dressing, parsley, horseradish and mustard with whisk. In large bowl, gently toss roasted vegetables with desired amount of dressing. Serve at room temperature or chilled over arugula with any remaining dressing.