Every winter, we need to look for a new salad or salad dressing to try. We like it so much that we have it on the menu practically every week, especially when we have guests over. So when I see our visitors reaching for second – and even third – helpings, I know we’ve got a wonderful all-around dish on our hands.
Open a can of garbanzo beans. Have you given them a shot? They’re a little outdated, but they’re still a tasty salad topper or high-fiber. Mix with some oil and seasonings, and roast until crispy. They still have a slight bite to them, which adds to their delectability.
This Smoked Salad is ideal for a special lunch, brunch, or summer meal. This dish is delicious, elegant, and simple to prepare ahead of time for a special event. To make a magnificent rainbow display, arrange everything in rows. Then, toss with a creamy herb buttermilk dressing right before serving.
This salad’s components are all delicious on their own. But combine them all in a bowl with a bright, tangy buttermilk dressing, and you’ve got yourself a bowl of paradise!
- Broccoli (3–4 cups) (florets and stalks okay)
- Sugar snap peas (about 1.5 cups)
- Two tablespoons extra virgin olive oil
- 2 tsp. paprika (smoked)
- cumin (2 teaspoons)
- or to taste, 3/4 teaspoon kosher salt
- or to taste, 3/4 teaspoon freshly ground black pepper
- kale, cut into bite-sized chunks with thick ribs removed, 1/2 to 1 bunch (Romaine may be substituted)
- 1 or 2 tomatoes, chopped into small chunks
- a third cup of buttermilk
- a third of a cup of sour cream, or as needed to achieve the desired consistency (I used low-fat; Greek yoghurt may be substituted)
- 2–3 tablespoons chopped chives, or to taste (fresh dill may be substituted
- or to taste, 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- or to taste, 1/2 teaspoon garlic powder
- Preheat the oven at 400°F and line a sheet pan with foil to make cleanup simpler.
- Combine broccoli and sugar snap peas in a large mixing bowl. Drizzle with olive oil, then mix with your hands to incorporate the smoked paprika, cumin, salt, and pepper.
- Bake for about 15 minutes or have vegetables cooked to your liking.
- Assemble the salad by tossing the greens and tomatoes into a large mixing bowl and setting away while the veggies roast.
Serve the salad with the leftover sauce beside,
The dressing can be made 3 to 5 days ahead of time and kept refrigerated. Green beans and peas can be made up to eight hours ahead of time.
You can use another aromatic herb, such as tarragon or chervil, for the fresh dill. Finally, you could add shrimp cubes, small mozzarella balls, and cherry tomatoes to make this a complete meal.
It is a far healthier alternative to standard salad dressing, which is often rich in fat and sugar (and, if store-bought, high in a bunch of processed junk). So get that out of the way because it will last you a few days. Then it’s only a matter of putting it all together!
The dressing has protein from Greek yogurt, Vitamin C from lemon juice, and a slew of garlic advantages, including antibacterial and immune-boosting characteristics.
- Fibre, antioxidants, vitamins A, C, and Folate, are all found in roasted vegetables.
- Veggies provide higher fiber and protein.
- The feta cheese is delicious and high in calcium.
That’s all there is to it. This salad is very healthful, full, smoky, and delicious.
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