Teriyaki Mixed-Grain Salad
Recipe: #30705
October 18, 2018
Categories: Salads, Main Dish Salad, Vegetable Salad, Brussels sprouts, Cauliflower, Spinach, Asian, Picnic, Potluck, Oven Bake, Vegan, Vegetarian, more
"From our Sunday newspaper The Sunday Times. Times are estimated."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (529.4 g)
- Calories 723.4
- Total Fat - 31.6 g
- Saturated Fat - 4.6 g
- Cholesterol - 0 mg
- Sodium - 2176.9 mg
- Total Carbohydrate - 96.6 g
- Dietary Fiber - 12.4 g
- Sugars - 23 g
- Protein - 20.2 g
- Calcium - 199.4 mg
- Iron - 5.7 mg
- Vitamin C - 168.3 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat the oven to 200C and line a baking tray with baking paper.
Step 2
Place the cauliflower, sprouts and sweet potato on the tray and toss with a light drizzle of oil and roast for 20 to 25 minutes or until the edges start to colour.
Step 3
Meanwhile, spread the pine nuts on a separate tray and lightly roast in the oven for 5 minutes.
Step 4
To make the dressing, place all the ingredients in a bowl and whisk together till combined or alternatively put all ingredients in a jar and screw to top on to seal and shake to combine.
Step 5
Place the roasted bowl and add the remaining ingredients and the dressing and toss gently to combine.
Tips
No special items needed.
0 Reviews
You'll Also Love
