Salmon & Roasted Vegetable Salad

Submitted by Jencathen

"From EatingWell: January/February 2010 NUTRITION Per serving: 314 calories; 12 g fat (2 g sat, 8 g mono); 24 mg cholesterol; 32 g carbohydrates; 0 g added sugars; 21 g protein; 7 g fiber; 708 mg sodium; 1010 mg potassium. Nutrition Bonus: Vitamin C (65% daily value), Vitamin A (60% dv), Folate (53% dv), Potassium (29% dv), Magnesium (24% dv), Iron (22% dv), source of omega-3s. 1 1/2 Carbohydrate Serving Exchanges: 2 starch, 1 vegetable, 2 1/2 lean meat, 2 fat"

 

• Ready In: 45mins
• Ingredients: 14
• Serves: 4

ingredients

• 3 beets
• 2 turnips
• 2 carrots
• 3 parsnips
• 3⁄4 teaspoon fresh ground pepper, divided
• 3 tablespoons extra virgin olive oil, divided
• 1⁄2 teaspoon salt, divided
• 2 tablespoons sherry wine vinegar or 2 tablespoons red wine vinegar
• 1 tablespoon garlic, minced
• 1 teaspoon whole grain mustard
• 1 teaspoon anchovy paste (minced up anchovy)
• 8 cups mixed salad greens
• 2 (7 ounce) canned salmon, drained and flaked
• 2 scallions, sliced

directions

1. Preheat oven to 450°F.
2. Peel and cut vegetables into 1/2" cubes.
3. Toss root vegetables in a large bowl with 1 tablespoon oil, 1/2 teaspoon pepper and 1/4 teaspoon salt. Spread in a single layer on a large rimmed baking sheet. Roast for 15 minutes. Stir and continue roasting until soft and golden brown in spots, 13 to 15 minutes more.
4. Meanwhile, whisk the remaining 2 tablespoons oil, vinegar, garlic, mustard, anchovy and the remaining 1/4 teaspoon each pepper and salt in a large bowl. Reserve 2 tablespoons of the dressing in small bowl. Add the salad greens to the large bowl and toss to combine; divide among 4 dinner plates.
5. When the vegetables are done, transfer them to the large bowl and gently combine with the reserved dressing, salmon and scallions. Top the greens with the salmon and vegetables.