Doctor12/14/10




Delicious and original. This is the first salad to be finished at any party. The dressing stays in the fridge for up to 3 weeks. The grilled vegetables can be prepared a day in advance and stored in the fridge.






  • SERVING/YIELD
    8


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Ha'adama


  • RECIPE
    #391





















  • Doctor




  • Doctor








INGREDIENTS













  • 1 sweet potato










  • 1 Tbsp water










  • 1 squash










  • 1 aubergine (eggplant)










  • 1 red pepper










  • 1 yellow pepper










  • 250 gram mushrooms










  • - olive oil, to brush vegetables










  • - garlic










  • - DRESSING:










  • ⅔ cup light brown sugar










  • 6 Tbsp mayonnaise










  • ¾ tsp crushed garlic










  • 1 tsp mustard










  • ½ tsp sugar










  • ⅔ cup vinegar










  • ½ cup oil










  • 2 tsp salt










  • 1 bag mixed green leaves or lettuce










  • ½ cup croutons










  • 1 pumpkin seeds (optional)










  1. Cut sweet potato into thick slices. Place in microwave with 1 Tbsp water for 5 minutes on high.



  2. Cut squash into chunks, eggplant and peppers into squares, and slice the mushrooms.



  3. Place all the vegetables except lettuce on a baking sheet. Brush with olive oil and sprinkle with garlic. Bake at 350°F for 20 minutes, or until soft. You can also grill the vegetables but be careful they don't get too brown.



  4. Blend all the dressing ingredients with an immersion blender.



  5. Place the lettuce leaves in a bowl with grilled vegetables on top. Sprinkle with pumpkin seeds and croutons. Add some of the dressing to the salad before serving.















CONVERTER





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REVIEWS

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Average user rating from: 3 user(s)

Rating:
 
4.7   (3)
 
 

GREAT SALAD

Rating:
 
5.0
Reviewed by CookMama
June 14, 2012
 

What a great recipe! Made this salad and it was a big success. Very pretty and delicious too! I also roasted the veggies longer than the recipe said, but I used most of the dressing. The rest I just used in a basic salad recipe for dinner.

 

A REAL HIT!

Rating:
 
5.0
Reviewed by Mimi
December 20, 2011
 
Last updated: December 20, 2011

I prepared this today for a Sheva Brocha. The salad looked beautiful and there wasn't one morsel left in the bowl. Everyone loved this salad! It take some time to prepare this, but it sure was worth the effort. Loads of compliments and requests for the recipe. The dressing is more than you need for this amount.

 
Rating:
 
4.0
Reviewed by njmom
December 20, 2011
 

Loved the salad, and it was gone in minute. Didn't have time to photograph it. Two things: One - you need way more than 20 minutes to roast the vegetables. I roasted the vegetables at 425 for about 30 minutes or more. Also I didn't need the full amount of dressing for the salad.

 
 
 
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