Winter Chopped Salad
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Marian Cooper Cairns
This winter chopped salad is loaded with beets, cauliflower, cucumbers, and more.
Ingredients
1 lb. medium golden beets
1/2 loaf sourdough bread, torn into bite-size pieces
2 tbsp. olive oil
kosher salt
Freshly ground black pepper
3 romaine hearts, chopped
1/4 small red cabbage, shredded
1/2 head cauliflower, finely chopped
1/4 c. roasted salted sunflower seeds
Pan-Dripping Vinaigrette (link in step 3)
Instructions
Preheat oven to 425 degrees F. Wrap beets in a large piece of foil and bake until easily pierced with a paring knife, 35 to 45 minutes. When cool, peel and cut into wedges.
Toss together bread and oil on a baking sheet; arrange in a single layer. Season withs alt and pepper. Bake until golden brown 8 to 10 minutes.
Toss together romaine, cabbage, cauliflower, cucumbers, sunflower seeds, beets, toasted bread, and 1/2 cup Pan-Dripping Vinaigrette. Season with salt and pepper.
Serve with remaining vinaigrette alongside.
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