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Warm Roasted Vegetable Salad with Oriental Dressing Recipe |
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Most of us think of salads as cold. But warm salads can be delicious. This one, for instance. Each serving of this salad provides three servings of vegetables in the Pyramid. That's your miniles in one fell swoop!
Ingredients 1/4 cup balsamic vinegar teriyaki 1/4 cup reduced-sodium sauce 1 tablespoon canola oil 2 1/2 teaspoons Oriental sesame oil 1 1/2 tablespoons grated fresh gingerroot (about a 2-inch piece) 1 1/2 tablespoons crushed garlic 3/4 cup plain nonfat yogurt 1 large onion, cut vertically into thin slices (about 1 1/2 cups) 3 cups cubed eggplant (1-inch cubes) 3 cups cubed yellow squash (1-inch cubes) 1 large sweet red pepper, cut into 1-inch squares 1 cup fresh corn kernels (about 2 ears corn) 1 head romaine lettuce vegetable cooking spray
Method Preheat oven to 450o.Combine vinegar, teriyaki sauce, canola and sesame oils, ginger, and garlic in a jar; shake to blend. Stir 1/4 cup of this dressing into yogurt. Cover and refrigerate yogurt mixture. Reserve remaining mixture.
Combine onion, eggplant, and squash on a nonstick baking sheet coated with cooking spray; sprinkle with half of remaining vinegar mixture, and toss well. Combine pepper and corn on another nonstick baking sheet coated with cooking spray; sprinkle with remaining vinegar mixture, and toss well. Bake at 450o until vegetables are browned and tender, about 35 minutes for onion mixture and about 25 to 30 minutes for corn mixture. Stir every 15 minutes.
To serve, arrange lettuce on plates; top with vegetable mixture. Spoon yogurt mixture evenly on salads.
Per Serving : 18 g Carbohydrates, 130 Calories, 5 g Fat, 440 mg Sodium, 6 g Protein |
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