Roasted Veggie Stalk Salad
YieldServes 4 (serving size: 1/3 cup)Wondering what to do with your broccoli and cauliflower stalks? Slice them thinly and roast until crispy to coax out a delicious, caramelized flavor. Then, toss the stalks with a tangy vinaigrette to add balance to this easy, elegant salad.Ingredients1 cup thinly sliced, peeled broccoli stems1 cup thinly sliced peeled cauliflower stems2 teaspoons extra-virgin olive oil1/4 teaspoon kosher salt1/4 teaspoon black pepper2 teaspoons red wine vinegar2 teaspoons chopped chivesMixed greens (optional)Nutritional InformationCalories 40Fat 3.
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