healthy market salad
(1 RATING)
Love this salad so much! It has a mixture of raw, cooked and preservced ingredients, all blended to a wonderful and healthy meal!
No Image
prep time
15 Min
cook time
15 Min
method
Stove Top
yield
4 /5
Ingredients
- 4 medium beet trimmed
- 4 large eggs
- 8 sprigs asparagus stalks
- 4 cups romaine lettuce chopped
- 1 cup carrot peeled and grated
- 3/4 cup english cucumber peeled seeded and cubed
- 1 cup tomato chopped
- 3/4 cup kalamata olives
- 3/4 cup grilled red onions sliced
- 4 large marinated artichokes hearts
- VINAIGRETTE DRESSING
- 2 medium red onions sliced
- 1 tablespoon olive oil, extra virgin
- 1/4 cup red wine vinegar
- 1/4 teaspoon kosher salt
- 1 pinch dried oregano
- 1 pinch dried thyme
- 1 tablespoon dijon mustard
- 1 1/3 cups olive oil, extra virgin
- - freshly ground black pepper
How To Make healthy market salad
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Step 1Preheat oven to 425.
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Step 2Wrap the beet tightly in aluminum foil and place the foil packet on a rimmed baking sheet. Bake until the beet is fork tender, about 1 hour. Cool, then slip off the skin, and cut the beat into cubes.
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Step 3Meanwhile, place the eggs in a medium pot and fill with water to cover by 1 inch; bring the water to a boil. Immediately turn off the heat. Cover the pot for 3 minutes. Uncover and let the eggs cool in the water. Peel and halve lengthwise.
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Step 4Bring a large pot of salted water to a boil. Fill a large bowl with water and ice. Boil the asparagus until crisp-tender, 1 to 1 1/2 minutes. Plunge immediately in the ice water; drain well.
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Step 5GRILLED RED ONIONS: Roughly chop the onions and toss with the olive oil. Spread the onions onto a rimmed baking sheet and broil until golden brown, about 5 minutes.
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Step 6HOUSE VINAIGRETTE: In a bowl, whisk together the vinegar, salt, oregano, and thyme until the salt dissolves. Whisk in the mustard. Whisking constantly, slowly drizzle in the olive oil until fully incorporated. Season with salt and pepper to taste. The vinaigrette will keep in the refrigerator, covered, for up to 1 month.
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Step 7Divide the romaine among 4 dinner plates. Scatter the beets, carrot, tomato, cucumber, olives, and onions over the romaine (like a pizza pie). Cross two asparagus stalks over the top of each salad. Top each with two egg halves and a marinated artichoke heart. Drizzle with vinaigrette and garnish with chives. Serve immediately.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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