Marinated Vegetable Salad with Toasted Walnut Vinaigrette - PCOS-Friendly Recipe

Servings: 12

Lunch

This Marinated Vegetable Salad with Toasted Walnut Vinaigrette is a PCOS-friendly recipe.

Nutrition per Serving

0 Calories

0g Protein

0g Carbs

0g Fat

The salad and the dressing can be prepared a day ahead, wrapped separately and refrigerated. Let vegetables come to room temperature before tossing with dressing.

Ingredients

1/4 c. shallots
1 tbsp. Dijon mustard
1 tbsp. sugar
1/4 c. Champagne vinegar
2 tsp. fresh thyme
1 tsp. kosher salt
1/2 tsp. Freshly ground pepper
1/2 c. walnut oil

Instructions

Dressing: In small bowl, whisk all ingredients except oil until mixed. Gradually add oil, whisking until dressing is emulsified.
Salad: Heat oven to 350 degrees F. Toast walnuts on a baking sheet 10 minutes or until fragrant; cool. In large pot of boiling, salted water, cook green beans and cauliflower together, 5 to 7 minutes, stirring once or twice, until crisp-tender. Drain in colander; rinse under cold running water until cool; drain again. Pat dry with paper towel; transfer to a bowl.
Add remaining salad ingredients and toasted walnuts. Re-whisk dressing and pour over salad; toss gently to coat. Transfer to a salad bowl. Serve at room temperature

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Frequently Asked Questions

Is Marinated Vegetable Salad with Toasted Walnut Vinaigrette good for PCOS?

Yes, this Marinated Vegetable Salad with Toasted Walnut Vinaigrette recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.

Can I eat this for Lunch with PCOS?

Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.

How do I fit this recipe into a PCOS meal plan?

This recipe can be part of a structured PCOS meal plan. It makes 12 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.

Comments

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