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Summer Salad
2025-09-22
https://www.metro.ca/userfiles/image/recipes/salade-estivale-12375.jpg
PT15M
PT20M
PT35M
Preheat the oven to 450°F and line a baking sheet with parchment paper.Prepare the vinaigrette by placing all the ingredients in a small jar and shaking well.Remove the eggs from the jar, cut them in half, and set aside. Keep the jar filled with vinegar.Place the red onion petals in the jar, close it, shake, and set aside while you prepare the other ingredients.In a medium skillet over high heat, toast the quinoa in olive oil for 3 minutes. Add the broth to the skillet and bring to a boil. Once boiling, reduce the heat to low and cook the quinoa, covered, for 15 minutes. Remove from heat, stir with a fork, and set aside.Meanwhile, in a medium bowl, toss the squash with olive oil, paprika, and salt, then spread evenly on the baking sheet. Roast in the center of the oven for 15 to 20 minutes until golden brown and tender.In a large bowl, combine the greens, then divide among 6 plates. Top each with an equal portion of quinoa, squash, onion, cherry tomatoes, and finish with 2 egg halves and a drizzle of vinaigrette.Source : Nutri Group
4-6
0
0
0
0
1 jar Nutri marinated egg in seasoned vinegar, dill pickles
1 small red onion, cut into 1/4 inch petals
1 cup (250 ml) quinoa, rinsed and drained
2 tablespoons (30 mL) olive oil
1 1/4 cup (310 mL) vegetable broth
1 delicata squash, halved, seeded and sliced 1/2 inch thick
1/4 cup (60 mL) olive oil
1 teaspoon (5 mL) smoked paprika
1 teaspoon (5 mL) salt
1 bunch kale, stems removed and leaves torn
1/2 small head radicchio, thinly sliced
1 head romaine lettuce, torn
1 cup (250 mL) cherry tomatoes, halved
Dressing :
1/2 cup (125 mL) fresh dill, finely chopped
Juice and zest of 1 lemon
1/2 cup (125 mL) olive oil
salt and pepper
Summer Salad
4-6
Plant principal, accompagnement
0:15
Preparation
0:20
COOKING
0:35
TOTAL TIME
Ingredients
-
1
jar Nutri marinated egg in seasoned vinegar, dill pickles
-
1
small red onion, cut into 1/4 inch petals
-
1 cup
(250 ml)quinoa, rinsed and drained
-
2 tablespoons
(30 mL)olive oil
-
1 1/4 cup
(310 mL)vegetable broth
-
1
delicata squash, halved, seeded and sliced 1/2 inch thick
-
1/4 cup
(60 mL)olive oil
-
1 teaspoon
(5 mL)smoked paprika
-
1 teaspoon
(5 mL)salt
-
1 bunch
kale, stems removed and leaves torn
-
1/2
small head radicchio, thinly sliced
-
1
head romaine lettuce, torn
-
1 cup
(250 mL)cherry tomatoes, halved
-
Dressing :
-
1/2 cup
(125 mL)fresh dill, finely chopped
-
Juice and zest of 1 lemon
-
1/2 cup
(125 mL)olive oil
-
salt and pepper
Preparation
Preheat the oven to 450°F and line a baking sheet with parchment paper.
Prepare the vinaigrette by placing all the ingredients in a small jar and shaking well.
Remove the eggs from the jar, cut them in half, and set aside. Keep the jar filled with vinegar.
Place the red onion petals in the jar, close it, shake, and set aside while you prepare the other ingredients.
In a medium skillet over high heat, toast the quinoa in olive oil for 3 minutes. Add the broth to the skillet and bring to a boil. Once boiling, reduce the heat to low and cook the quinoa, covered, for 15 minutes. Remove from heat, stir with a fork, and set aside.
Meanwhile, in a medium bowl, toss the squash with olive oil, paprika, and salt, then spread evenly on the baking sheet. Roast in the center of the oven for 15 to 20 minutes until golden brown and tender.
In a large bowl, combine the greens, then divide among 6 plates. Top each with an equal portion of quinoa, squash, onion, cherry tomatoes, and finish with 2 egg halves and a drizzle of vinaigrette.
Source : Nutri Group
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
