Nutrients per serving
- Not Available
Rutabaga
Winter Vegetable Salad
No stew or casserole would be worth its salt without the flavourful contribution of Ontario winter vegetables. But don't overlook them for salads either.
Cooking Time: not available
Servings: not available
Ingredients:
- A combination of french-fry-sized strip Ontario carrots, Rutabaga, Potatoes or a combination of cooked diced Beets with chopped Ontario Onions
- Finely shredded Ontario Green and Red Cabbage
- Julienned apple
- Grated Rutabaga
- 2 tbsp (25 mL) sesame seeds
- 2 tbsp (25 mL) cider vinegar
- 2 tbsp (25 mL) apple juice
- 1 tbsp (15 mL) teriyaki sauce
- 1 tbsp Chinese-style mustard
- 1 tbsp honey
- 2 tsp (10 mL) sesame oil
- 2 tsp (10 mL) vegetable oil
Preparation:
Lightly cooked Ontario Carrots, Rutabaga and Potatoes cut into French-fry-sized strips are great for make ahead marinated salads. Another great combination is cooked diced Beets with chopped Ontario Onions. For colour and crunch, combine finely shredded Ontario Green and Red Cabbage with julienned apple and grated Rutabaga. This low-oil salad dressing complements any of the above combinations.
Toast 2 tbsp (25 mL) sesame seeds in nonstick pan over medium-low heat until lightly golden; set aside. In small bowl, whisk together 2 tbsp (25 mL) each of cider vinegar and apple juice; 1 tbsp (15 mL) each of teriyaki sauce, Chinese-style mustard and honey; 2 tsp (10 mL) each of sesame oil and vegetable oil. Stir in sesame seeds.
