This Marinated Vegetable Salad with Toasted Walnut Vinaigrette is a PCOS-friendly recipe.
Nutrition per Serving
Ingredients
Instructions
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Dressing: In small bowl, whisk all ingredients except oil until mixed. Gradually add oil, whisking until dressing is emulsified.
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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.
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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
Why this Marinated Vegetable Salad with Toasted Walnut Vinaigrette works for PCOS
Lunch is where most PCOS meal plans either succeed or collapse. A meal like this Marinated Vegetable Salad with Toasted Walnut Vinaigrette that combines adequate protein, fibre-rich carbs, and fat keeps blood sugar stable for the rest of the workday and reduces the late-afternoon energy crash that drives sugar cravings around 3-4pm.
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Frequently Asked Questions
Yes, this Marinated Vegetable Salad with Toasted Walnut Vinaigrette recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
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.
Cook Another PCOS-Friendly Lunch
Each recipe you add to your rotation makes PCOS management easier. Variety keeps you from getting bored and quitting.
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