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Warm Vegetable Salad

Salad.Dominion's picture
Ingredients
  Vegetable oil 1 Tablespoon
  Blanched hazelnuts 4 Ounce (125 Grams)
  Onions 2 , chopped
  Carrots 2 , sliced
  Zucchini 2 , chopped
  Green beans 5 Ounce (155 Grams)
  Mushrooms 4 , sliced (Field Type)
  Green pepper 1 , sliced
  Red pepper 1 , sliced
  Spring onions 6 , chopped
  Asparagus 8 Ounce, halved (250 Grams)
For thyme vinaigrette
  Olive oil 3 Fluid Ounce (1/3 Cup Or 90 Milliliter)
  Red wine vinegar 2 Fluid Ounce (1/4 Cup Or 60 Milliliter)
  Chopped fresh thyme 1 Tablespoon, chopped
  Sugar 1 Teaspoon
  Freshly ground black pepper To Taste
Directions

1. To make vinaigrette, place olive oil, vinegar, thyme, sugar and black pepper to taste in a screw-top jar and shake well to combine. Set aside.
2. Heat 2 teaspoons vegetable oil in a wok over a high heat, add hazelnuts and stir-fry for 3 minutes. Set aside. Heat remaining oil in wok, add onions and stir-fry for 3 minutes or until golden.
3. Add carrots, zucchini, green beans, mushrooms, green and red peppers, spring onions and asparagus and stir-fry for 5 minutes.
4. Mix vegetables and hazelnuts, add vinaigrette and toss to combine. Serve warm.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Stir Fried
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Asparagus
Interest: 
Gourmet
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
4

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