Hearty Winter Vegetable Salad With Black Onion Seed Vinaigrette Recipe By Tasty

Steps:

• In a serving bowl, combine the cucumber, green pepper and tomatoes. Sprinkle with salt and celery seed. In a small bowl, whisk oil and vinegar. Pour over salad.; toss to coat.

Steps:

• Preheat the oven to 425˚F (220˚C).
• Cut up the vegetables and on a baking sheet, toss together the carrots, turnips, parsnips, olive oil, salt, and pepper.
• Roast the vegetables until crispy and tender, 30-35 minutes.
• Make the vinaigrette: In a small pan over medium-high heat, combine the Schwartz Black Onion Seeds and Schwartz Mustard Seeds and toast, stirring continuously, until fragrant, about 3 minutes.
• In a blender, combine the toasted spices, salt, mustard, apple cider vinegar, and honey. Blend on high speed until the spices are fully ground and the mixture is smooth. With the blender running, slowly drizzle in the olive oil until emulsified.
• Transfer the roasted vegetables to a large bowl and pour in ⅓ cup (80 ml) of the dressing. Toss to coat.
• In a separate large bowl, combine the arugula, bacon, and goat cheese. Drizzle with more dressing to taste, reserving the remaining dressing for another use, and toss to combine. Add the roasted vegetables and toss again.
• Divide between plates and serve.
• Enjoy!

Steps:

• In a large pot of boiling, salted water, place the potatoes one variety at a time, the purple potatoes last, and cook until fork tender. Remove with a slotted spoon into an ice bath. Drain all potatoes. Cut the new potatoes and purple potatoes into quarters. Slice the fingerling potatoes lengthwise.
• Place the beets into the pot of boiling water and cook until fork tender, about 15 to 20 minutes. Rinse under cold water and remove the skin. Wear gloves to avoid turning your skin purple. Slice beets into wedges.
• In a small bowl, whisk together the rice wine vinegar, olive oil, honey and Dijon until an emulsion has formed. Season with salt and pepper.
• In a large bowl, toss all of the vegetables except the lettuce and the olives with approximately 2 tablespoons of vinaigrette. Marinate for 15 minutes.
• In a separate large bowl, toss a handful of greens per person with 2 tablespoons of vinaigrette per person. Plate the lettuce and then place a mound of mixed vegetables on top of the lettuce.
• Top each salad with a 1 to 2 ounce portion of the albacore tuna. Garnish with the olives. Serve immediately.