Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Vegetable Salad with Romesco Sauce

StarStarStarHalf starEmpty star

Your rating

Recipe

 

Yield

10 servings

Prep

45 min

Cook

45 min

Ready

90 min
Low in Saturated Fat, Low Cholesterol, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
Romesco sauce
1 large tomatoes
ripe
Camera
4 cloves garlic
peeled
Camera
4 tablespoons olive oil
divided
Camera
¼ cup bread crumbs
fresh
Camera
¼ cup almonds
slivered
* Camera
¼ teaspoon red pepper flakes
crushed
Camera
½ teaspoon salt
Camera
5 tablespoons red wine vinegar
divided
Camera
salad
1 large potatoes
white
Camera
¼ medium onions
very thinly sliced
Camera
½ pound green beans
cut in halves
Camera
1 each zucchini
medium, cut into 1/4 inch slices, each slice cut in half
Camera
1 each cucumbers
small, cut into 1/4 inch slices, each slice cut in half
Camera
14 each pimento stuffed green olives
finely chopped
* Camera
1 each pimentos
whole, canned, diced
* Camera
1 each eggs
hard-cooked, coarsely chopped
Camera
1 x black pepper
freshly ground, to taste
* Camera
¼ cup parsley leaves
minced
Camera

Ingredients

Amount Measure Ingredient Features
Romesco sauce
1 large tomatoes
ripe
Camera
4 cloves garlic
peeled
Camera
6E+1 ml olive oil
divided
Camera
59 ml bread crumbs
fresh
Camera
59 ml almonds
slivered
* Camera
1.3 ml red pepper flakes
crushed
Camera
2.5 ml salt
Camera
75 ml red wine vinegar
divided
Camera
salad
1 large potatoes
white
Camera
0.3 medium onions
very thinly sliced
Camera
226.8 g green beans
cut in halves
Camera
1 each zucchini
medium, cut into 1/4 inch slices, each slice cut in half
Camera
1 each cucumbers
small, cut into 1/4 inch slices, each slice cut in half
Camera
14 each pimento stuffed green olives
finely chopped
* Camera
1 each pimentos
whole, canned, diced
* Camera
1 each eggs
hard-cooked, coarsely chopped
Camera
1 x black pepper
freshly ground, to taste
* Camera
59 ml parsley leaves
minced
Camera

Directions

  1. To prepare the romesco sauce: Put the tomato and garlic into a small baking pan and roast in a preheated 400 degree F oven for 20 to 25 minutes, until tender and starting to brown.

  2. Heat 1 tablespoon olive oil in a small skillet set on medium Add the bread crumbs and almonds, cooking until golden.

  3. Purée the roasted tomato and garlic in a food processor. Add the bread crumb mixture, processing until the almonds are very finely chopped. Add the crushed pepper, cayenne, salt, 4 tablespoons vinegar and the remaining 3 tablespoons olive oil. Process until thickened.

  4. To prepare the salad: Cut the potato in half, place in a minutes. Drain; peel and cut into thin slices.

  5. Cover the onion with cold water and set aside 10 minutes. Drain and pat dry. Bring a pan of water to the boil, add the beans and cook 5 minutes, until tender. Remove the beans with a slotted spoon to a bowl of ice water. Bring the water back to a boil, add the zucchini and time 1 minute. Add to the beans in the ice water. When chilled, drain and pat dry.

  6. Combine the potatoes, onions, beans, zucchini, cucumber, with the dressing. Let sit 1 hour at room temperature or refrigerate for longer storage. Stir in the remaining tablespoon vinegar if needed.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 138g (4.9 oz)
Amount per Serving
Calories 11248% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 19mg 6%
Sodium 152mg 6%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 9%
Sugars g
Protein 5g
Vitamin A 10% Vitamin C 26%
Calcium 4% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe