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Vegetable Salad with Romesco Sauce

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

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

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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?
 

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