Veggie Antipasto Salad at Sheila Deck blog

Veggie Antipasto Salad. Spread on the second baking sheet. Add all salad ingredients in a large salad bowl except the dressing ingredients. Pour the sauce over salad and toss to coat. Boil for 15 minutes uncovered. Bring water to a boil; Remove potatoes from the stove, transfer them to a colander, and then into a bowl of cold water with ice to cool potatoes. Place the artichoke pieces on the prepared baking sheet and toss with the tablespoon of oil. Preheat oven to 400 degrees. Meanwhile, in a medium saucepan bring broth to boiling. In a bowl toss together radishes, kohlrabi, 1 tablespoon of the vinegar, salt, and black pepper; Roast for 20 minutes or until lightly golden brown around the edges. Let cool to room temperature. When potatoes are cool, remove, dry, and cut into halves. Transfer baking sheets to oven and roast 25 minutes or until golden. Sprinkle with salt and pepper.

Place potatoes in a pot covered with cold water and add 1 teaspoon of salt. Line a baking sheet with unbleached parchment paper. Boil for 15 minutes uncovered. Spread on the second baking sheet. In a small pot with a lid, add all dressing ingredients, close and shake well to emulsify the dressing. Let cool to room temperature. Pour the sauce over salad and toss to coat. Add all salad ingredients in a large salad bowl except the dressing ingredients. Preheat oven to 400 degrees. Remove potatoes from the stove, transfer them to a colander, and then into a bowl of cold water with ice to cool potatoes.

Vegetarian Antipasto Salad Feasting At Home

Veggie Antipasto Salad Meanwhile, in a medium saucepan bring broth to boiling. In a small pot with a lid, add all dressing ingredients, close and shake well to emulsify the dressing. Preheat oven to 400 degrees. Meanwhile, in a medium saucepan bring broth to boiling. Line a baking sheet with unbleached parchment paper. Bring water to a boil; Remove potatoes from the stove, transfer them to a colander, and then into a bowl of cold water with ice to cool potatoes. Place potatoes in a pot covered with cold water and add 1 teaspoon of salt. Sprinkle with salt and pepper. Roast for 20 minutes or until lightly golden brown around the edges. Add all salad ingredients in a large salad bowl except the dressing ingredients. Pour the sauce over salad and toss to coat. Spread on the second baking sheet. Place the artichoke pieces on the prepared baking sheet and toss with the tablespoon of oil. Let cool to room temperature. When potatoes are cool, remove, dry, and cut into halves.