Prep:
10 minutes
Total:
20 minutes
Makes:
8 servings
Utensil:
Saladmaster Food Processor
12" Electric Oil Core Skillet
small mixing bowl
Ingredients
Recipe Description:
Warm salads add personality and variety to your holiday menu during colder seasons. Try pairing this salad with your favorite roast or stew.
Warm Salad
3
medium carrots, sliced, use Cone #4
1
medium yellow squash, sliced, use Cone #4
2
cups
fresh green beans, ends trimmed
(220
g)
2
cups
cauliflower florets
(142
g)
1
red or green bell pepper, seeded, cut into strips
Dressing
1⁄4
cup
rice wine vinegar
(60
ml)
1⁄4
cup
olive oil
(60
ml)
1
tablespoon
lemon juice
(15
ml)
1
teaspoon
Dijon-style mustard
(3
g)
1⁄4
teaspoon
dried oregano
(.5
g)
1⁄4
teaspoon
dried marjoram
(.5
g)
1⁄2
clove
garlic, minced
Directions:
- Preheat electric skillet at 350°F/180°C.
- Rinse green beans and place in skillet. Place cover on skillet.
- When Vapo-Valve™ clicks, reduce temperature to 180°F/80°C and cook 2 minutes.
- Add remaining vegetables. Cook until all vegetables are crisp-tender, approximately 15 - 20 minutes depending on desired doneness. Serve hot.
Salad Dressing
- In a small bowl, whisk together vinegar, oil, lemon juice, mustard, oregano, marjoram and garlic.
- Pour over cooked vegetables. Serve warm.
Calories:
193
Fat:
14g
Saturated Fat:
2g
Cholesterol:
0mg
Sodium:
73mg
Carbohydrate:
22g
Fiber:
5g
Sugar:
8g
Protein:
4g
Directions
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