Chef's Vegetarian Salad

Votes: 1

Photo of the dish: Justin Walker

Time: Easily
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 416, total fat 28 G., saturated fats G., proteins 24 G., carbohydrates 21 G., fiber G., cholesterol mg, sodium mg, sugar G.

A chef's recipe for a vegetarian salad. The salad consists of baked porcini mushrooms, hard-boiled eggs, green beans, fried tofu, and lettuce. The salad is dressed with a dressing made from the salad ingredients, along with olive oil and yogurt. Served with cooked beets, aged Parmesan cheese, and sunflower seeds.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g porcini mushrooms, cleaned and cut in half
110 g sharp cheddar cheese, cut into strips
225 g yellow wax beans
12 tbsp of mixture green leafy salads (approximately 340 gr.)
2 cooked beets, cut into strips
3 tbsp. extra virgin olive oil
Coarse salt and freshly ground pepper
4 eggs
3 tbsp and 1 tsp red wine vinegar
110 g smoked or fried tofu
1/3 cup low-fat yogurt
2 tbsp. peeled, roasted, salted sunflower seeds

Ingredient Substitution Suggestions

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Recipes with similar ingredients: porcini mushrooms, cheddar cheese, green beans, tofu, yogurt, wine vinegar, salad, leaf lettuce, beet, eggs, sunflower seeds

Cooking the dish according to the recipe:

Preheat the oven to 230 degrees Celsius (450 degrees Fahrenheit). Combine the mushrooms, 2 tablespoons of olive oil, 1/4 teaspoon of salt, and pepper to taste on a baking sheet. Bake for 12 minutes, until the mushrooms are golden and tender.
Meanwhile, place the eggs in a saucepan and cover with cold water. Bring to a boil. Add the wax beans and remove from heat. Cover and let sit for 10 minutes. Drain the water and rinse the eggs and beans under cold water.

Peel the eggs and quarter them, setting aside. In a medium bowl, combine the beans with 1 teaspoon of vinegar and a pinch each of salt and pepper. Cut 3/4 of the tofu into strips.

Prepare the salad dressing: In a food processor, combine 1/3 of the mushrooms, the remaining tofu, 3 tablespoons vinegar, 1 tablespoon olive oil, yogurt, 3/4 teaspoon salt, and pepper to taste.

Puree the mixture. Toss with lettuce, season with salt and pepper. Divide the salad among bowls. Top with the remaining mushrooms, tofu, eggs, beans, beets, cheese, and seeds. Season with salt and pepper.

Categories:

recipe / Calorie content of prepared meals / Salads / Vegetable salads / Salads with eggs / Food Network - recipes

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