Mediterranean Chef Salad With Polenta Croutons Recipes

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MEDITERRANEAN VEGETABLE SALAD



Mediterranean Vegetable Salad image

A vegetable-heavy salad featuring roasted eggplant, onions, pepper, and zucchini that won't weigh you down.

Provided by Natalie McLaury

Time 45m

Yield 4

Number Of Ingredients 15

2 small eggplants, quartered, lengthwise, and cut into smaller strips if desired
2 medium red onions, peeled, quartered lengthwise
3 red bell peppers, quartered
3 zucchini, quartered lengthwise and cut into smaller strips if desired
5 tbsp olive oil
3/4 tsp kosher salt
1/2 tsp each black pepper
1/2 tsp red pepper flakes
1/4 cup pine nuts, toasted
for the dressing-
4 tbsp plain yogurt
2 tbsp finely chopped fresh mint, plus extra leaves for garnish
1 1/2 tbsp lemon juice
1 tsp cumin
1/4 tsp kosher salt

Steps:

  • Place two oven racks in oven to divide into thirds. Preheat oven to 425F.
  • Line two baking sheets with aluminum foil. Place eggplant and onions on one baking sheet and bell peppers and zucchini on the other baking sheet.
  • Drizzle the eggplant with 3 tbsp oil and sprinkle with 1/2 tsp of the salt and 1/4 tsp each of the black pepper and the red pepper flakes. Toss to coat and spread vegetables in a single layer. Repeat with the peppers and zucchini, using the remaining oil, salt, pepper, and red pepper flakes.
  • Roast eggplant and onions for 10-15 minutes. Put peppers and zucchini on the other rack and roast for 30 minutes, until vegetables are tender and lightly charred (about 30 minutes).
  • To make the dressing, combine all ingredients in a small bowl and stir to combine.
  • Sprinkle vegetables with pine nuts and mint before serving warm with dressing on the side.

MEDITERRANEAN CHEF SALAD WITH POLENTA CROUTONS



Mediterranean Chef Salad with Polenta Croutons image

Provided by Kerri Conan

Categories     Salad     Bean     Tomato     Vegetarian     Dinner     Lunch     Mozzarella     Basil     Lettuce     Self     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 11

1 package (18 ounces) fat-free, plain precooked polenta
Olive oil cooking spray
2 pints grape tomatoes
2 tablespoons balsamic vinegar
1 cup canned cannellini beans, rinsed and drained
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1 head romaine, torn (about 6 cups)
20 basil leaves
4 ounces fresh part-skim mozzarella, cut into small cubes

Steps:

  • Heat oven to 400°F. Halve polenta lengthwise, then halve each piece lengthwise. Slice crosswise 7 times (to yield 32 triangles). Coat a small baking sheet with cooking spray; evenly arrange triangles; coat tops with cooking spray. Place tomatoes on a small rimmed baking sheet; spray with oil and toss. Place both sheets in oven for 10 minutes; remove tomatoes from oven and stir. Return to oven and cook until croutons are toasted on 1 side and tomatoes are wrinkled and brown in spots, about 20 minutes more. Remove tomatoes. Flip croutons; return to oven for 20 minutes more. Pour vinegar over tomatoes; transfer to a bowl. Mix in beans, salt, pepper and pepper flakes; set aside. Divide romaine and basil among 4 plates. Pour tomato mixture over greens; top with croutons and cheese.

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