Roasted Vegetable Ribbon Salad
A lasagna noodle is intertwined with fresh greens and roasted vegetables for an interesting take on the basic marinated pasta salad.
- Salad Mixture
- 1/2 yellow squash
- 1/2 zucchini
- 8 oz (250 g) fresh asparagus spears, cut into 1/2-in. (1 cm) lengths
- 1 cup (250 mL) grape tomatoes, cut in half
- 1 tsp (5 mL) olive oil
- 1/4 tsp (1 mL) Citrus & Basil Rub
- 1 garlic clove, pressed
- 1 1/2 cups (375 mL) baby spring mix salad blend
- 1 oz (30 g) shaved fresh Parmesan cheese
- 1 tbsp (15 mL) fresh lemon juice
- 3/4 tsp (4 mL) Thai red curry paste
- 1/2 tsp (2 mL) Citrus & Basil Rub
- 2 tbsp (30 mL) olive oil
- 2 cooked lasagna noodles, chilled
- Additional shaved fresh Parmesan cheese for garnish (optional)
Preheat oven to 425°F (220°C). For salad mixture, slice yellow squash and zucchini lengthwise with Ultimate Mandoline fitted with v-shaped blade. Combine squash, zucchini, asparagus, tomatoes, oil, citrus rub and garlic in Stainless (2-qt./2 L) Mixing Bowl; toss to coat. Spread in a single layer on Large Bar Pan. Bake 10-12 minutes or until vegetables are tender; remove from oven and cool completely. Wash greens in Salad and Berry Spinner; spin dry.
For dressing, combine lemon juice, curry paste and citrus rub in Small Batter Bowl. Slowly add oil, whisking until well blended. Reserve 2 tsp (10 mL) of the dressing for serving. Place roasted vegetables, greens, cheese and remaining dressing in Stainless (4-qt./4 L) Mixing Bowl; toss to coat.
To assemble each salad, place end of one noodle on serving plate (a third of it should be on the center of the plate with two-thirds overhanging one side); top with 1/2 cup (125 mL) of the salad mixture. Fold over middle third of the lasagna noodle; top with additional 1/2 cup (125 mL) of the salad mixture. Fold back the final third of noodle, forming a vertical “s” shape. Top with small amount of salad mixture. Drizzle with 1 tsp (5 mL) of the reserved dressing. Garnish with additional shaved Parmesan cheese, if desired.
- 2 servings
Nutrients per serving:
Calories 360, Total Fat 22 g, Saturated Fat 4 g, Cholesterol 10 mg, Carbohydrate 31 g, Protein 14 g, Sodium 400 mg, Fiber 6 g
U.S. Diabetic exchanges per serving:
2 starch, 1 medium-fat meat, 3 fat (2 carb)
To keep the layers even, make sure there is a balanced amount of salad mixture on the noodle before placing the next layer on top. Mound the salad mixture as you layer to give the salad height.
Thai red curry paste is a blend of chilies, garlic, lemongrass and other seasonings. It can be found in the Asian section of larger supermarkets.
The Vegetable Peeler is a great tool to make shaved Parmesan cheese.