Recipes

Potted Summer Vegetable Salad

  • Servings: 4
  • Provided by:

    Ingredients Print Recipe

  • 2 cups petite summer lettuces
  • 1/4 cup cucumber, diced
  • 1/4 cup bell peppers, diced
  • 1/4 cup carrots, diced
  • 1/8 cup radishes, diced
  • 1/4 cup celery, diced
  • 1/4 cup cauliflower, diced
  • 1/8 cup onions, diced
  • 1/4 cup fennel, diced
  • 2 tbsp. fennel fronds, chopped
  • 1 tbsp. basil, chopped
  • 1/4 cup tomatoes, diced
  • 1/2 cup croutons
  • 1/2 teaspoon pepper
  • 1 cup Grilled shrimp, chicken, scallops, diced (optional)
  • 1/4 cup Cheese, your favorite diced or shredded
  • 3 lbs. Portobello mushroom, diced
  • 3 each garlic cloves, minced
  • 2 tbsp. olive oil
  • 1/4 teaspoon salt
  • 1 oz. sherry vinegar
  • 1 oz. orange juice
  • 2 oz. olive oil
  • 1/2 teaspoon salt
  • Pinch red chili flakes
  • 2 tsp. Dijon mustard

Directions

1. In a hot sauté pan place olive oil, add garlic and mushrooms and cook until tender over medium heat. 2. Remove and puree in a food processor. Adjust seasoning, spread mushroom mix out onto a parchment or silicon baking sheet lined sheet pan. Place in a 300F oven and dry mushrooms out by half, approx 30 minutes. 3. Remove and set aside to cool.

4. To make dressing place all ingredients into a bowl or squirt bottle, mix together, adjust seasoning. Set aside.

5. In a bowl mix all vegetables except the lettuce, add optional ingredients and season. Add dressing and place into the flower pot to fill it up.

6. Season greens and stick into the center of the mixed vegetables. This should look like its growing out of the pot. 7. Top the open space around the lettuce with the mushroom dirt. Set on pot underliner. Drizzle the greens with dressing, salt and pepper, serve.

Mushroom dirt:

1. Combine mushrooms, garlic cloves, olive oil, salt and pepper to taste.

Vinaigrette:

1. Combine vinegar, orange juice, olive oil, salt and pepper to taste, chili flakes and mustard.

Nutritional Analysis:
Cals: 401, Tfat: 26gm, Sfat: 5gm, Chol: 123mg, Sodium: 666mg, Carb: 25gm, Fib: 6gm, Pro: 23gm

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