Roasted root vegetable slaw w/gingered apples <r t> pt 1
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Walnuts; Note 1 | ||
| 1 | cup | Port Wine; Reduced, Note 2 |
| 1 | teaspoon | Fresh Lemon Juice |
| 1 | Granny Smith Apple; Unpeeled | |
| 1 | Red Delicious Apples; Unpeeled | |
| 1 | teaspoon | Safflower Oil; Note 3 |
| ¾ | cup | Finely Diced Onion |
| ¼ | cup | Finely Diced Celery |
| Salt And Pepper; To Taste | ||
| ½ | cup | Raisins |
| 2 | tablespoons | Cider Vinegar |
| 1 | teaspoon | Grated Gingerroot |
| 6 | tablespoons | Spicy Brown Mustard; Note 4 |
| 6 | tablespoons | Pure Apple Juice |
| 3 | tablespoons | Nonfat Mayonnaise; Note 5 |
| 1½ | tablespoon | Cider Vinegar |
| Salt And Pepper; To Taste | ||
| 1 | medium | Rutabaga; Note 6 |
| 2 | mediums | Carrots; Note 7 |
| 1 | tablespoon | Safflower Oil; Note 8 |
| 2 | smalls | Turnips; Note 9 |
| 2 | mediums | Parsnips; Note 10 |
| 6 | cups | Pure Apple Juice |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Chopped Fresh Rosemary |
| ¾ | cup | Pearl Barley; Note 11 |
| ¾ | pounds | Green Leaf Lettuce; Note 12 |
Directions
GINGERED APPLES, RAISINS
BROWN MUSTARD DRESSING
ROOT VEGETABLE SLAW
APPLE AND ROSEMARY-SCENTED B
SALAD GREENS
Roasted Root Vegetable Slaw with Gingered Apples, Raisins, and Walnuts, Apple and Rosemary-Scented Barley, and Brown Mustard Dressing. (This is the full name of the salad.)
Note 1: Original recipe used 1 C walnuts. To make this lower fat and because I am slightly allergic to walnuts I totally eliminated them from the recipe.
Note 2: When reducing the port wine since the alcohol burns out it will reduce the calories by 30
Note 3: Original recipe used 1 Tbsp Safflower oil. To lower the fat I reduced this to 1 tsp
Note 4: Original recipe used spicy brown mustard. I did this and it was almost over-powering. I would use a not spicy mustard for this recipe.
Note 5: Original recipe used regular mayonnaise. I used nonfat.
Note 6: Rutabaga (abt 1½ lbs), ends trimmed, peeled, and cut into sticks 3" long x ⅛" thick
Note 7: Carrots (about ½ lb), ends trimmed, peeled, and cut into sticks 3" long x ⅛" thick
Note 8: Original recipe used 4 Tbsp safflower oil. To reduce the fat I gave a nonstick pan a spritz of baking spray and then laid the veggies on the tray, I spritzed them again...I figured it was equivalent to approx 1 Tbsp or less of the oil.
Note 9: Turnips (abt ½ lb), ends trimmed, peeled, and cut into sticks 2" long x ⅛" thick
Note 10: Parsnips (abt 6 oz), ends trimmed, peeled, and cut into sticks 3" long x ⅛" thick
Note 11: Original recipe used 1 ½ C barley. That was way too much. I would only use ¾ C
Note 12: Green leaf lettuce, cored, separated into leaves, washed and dried Prepare the gingered apples, raisins, and walnuts: Preheat the oven to 325F.
Toast the walnuts (if you use them) on a baking sheet in the preheated oven for 10 min. Cool the nuts to room temp before chopping them into ⅛" pcs.
Set aside.
Heat the port wine in a 1 ½ qt saucepan over med-high heat. Bring to a boil, then lower the heat and simmer for 15 min, until quite thick and reduced to about 2 Tbsp. Remove from the heat and set aside until needed.
In a 3 qt stainless steel bowl, add the lemon juice to 2 qts of cold water.
Core and quarter the apples, then slice each quarter widthwise into ¼" thick slices. Immediately place the apple slices in the acidulated water to prevent them from discoloring. (You don't want to leave them in too long or they will become too tart by picking up too much of the lemon juice flavor in the apples.)
continued in part 2