Toss roasted vegetables and salmon with a flavor-packed vinaigrette to serve on top of greens for a hearty dinner salad. For a twist, add a poached or fried egg on top. Serve with: Toasted whole-grain baguette and a glass of Riesling. Source: EatingWell Magazine, January/February 2010

EatingWell Test Kitchen
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Ingredients

Directions

  • Preheat oven to 450 degrees F.

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  • Toss root vegetables in a large bowl with 1 tablespoon oil, 1/2 teaspoon pepper and 1/4 teaspoon salt. Spread in a single layer on a large rimmed baking sheet. Roast for 15 minutes. Stir and continue roasting until soft and golden brown in spots, 13 to 15 minutes more.

  • Meanwhile, whisk the remaining 2 tablespoons oil, vinegar, garlic, mustard, anchovy and the remaining 1/4 teaspoon each pepper and salt in a large bowl. Reserve 2 tablespoons of the dressing in small bowl. Add the salad greens to the large bowl and toss to combine; divide among 4 dinner plates.

  • When the vegetables are done, transfer them to the large bowl and gently combine with the reserved dressing, salmon and scallions. Top the greens with the salmon and vegetables.

Tips

Make Ahead Tip: Prepare the dressing (Step 3), cover and refrigerate for up to 1 day.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

313 calories; 11.9 g total fat; 1.6 g saturated fat; 24 mg cholesterol; 708 mg sodium. 1016 mg potassium; 32.2 g carbohydrates; 7.1 g fiber; 10 g sugar; 20.9 g protein; 3101 IU vitamin a iu; 36 mg vitamin c; 213 mcg folate; 134 mg calcium; 4 mg iron; 92 mg magnesium;

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