RUTABAGA SALAD
Combine couscous, rutabaga, and nutritional yeast, then pour on a dressing. You have an interesting combination of flavors! This makes a great vegetarian meal! This is a basic recipe. More herbs or extra vegetables may be added for color and flavor.
Provided by sueb
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 35m
Yield 6
Number Of Ingredients 14
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer; bring to a boil. Add the rutabaga and steam until just tender, about 10 minutes.
- Bring 2 cups water and 1 tablespoon vegetable oil to a boil in a saucepan. Remove from the heat and stir in the couscous. Cover and let stand until the water is absorbed, about 14 minutes; fluff with a fork.
- Whisk nutritional yeast, 1/4 cup vegetable oil, apple cider vinegar, honey, Italian seasoning, oregano, dill, black pepper, and cayenne pepper in a large bowl.
- Stir couscous and rutabaga into the nutritional yeast dressing. Season with salt.
Nutrition Facts : Calories 329.6 calories, Carbohydrate 44.2 g, Fat 12.3 g, Fiber 6.7 g, Protein 11.7 g, SaturatedFat 1.9 g, Sodium 24 mg, Sugar 5.2 g
FARRO SALAD WITH ROASTED RUTABAGA, RICOTTA SALATA AND HAZELNUTS
Provided by Melissa Clark
Categories salads and dressings
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Toss rutabaga with 2 tablespoons oil, the maple syrup, 1/2 teaspoon salt and black pepper to taste. Spread out on a baking sheet and roast, stirring once or twice, until rutabaga is very tender and browned, 30 to 40 minutes.
- Meanwhile, bring a large pot of salted water to a boil and add farro. Cook until tender, checking often. This can take from 20 minutes to an hour, depending upon type of farro used. Add more water if necessary.
- In a large bowl, whisk together the shallot, vinegar, garlic and 1/4 teaspoon salt. Whisk in 3 tablespoons olive oil and some pepper.
- Drain farro well and add to bowl along with rutabaga, tossing everything well. Let cool slightly (it can still be warm but not hot), then mix in the cheese and hazelnuts. Taste and add more salt, pepper and olive oil if necessary.
- In another bowl, drizzle watercress or arugula with a little oil and vinegar and toss well. Serve farro on a bed of watercress.
Nutrition Facts : @context http, Calories 232, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 8 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 286 milligrams, Sugar 9 grams
FAKE POTATO/RUTABAGA SALAD (LOW CARB)
This is sure to please any avid potato salad lover. I miss going fishing and enjoying a good potato salad and sandwich lunch by the lake but now, I dont have to miss it at all.
Provided by cervantesbrandi
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the cubed rutabaga in a sauce pan and cover with water. Bring to a boil and continue boiling on medium high heat for 15 minutes or until tender when pricked with a fork.
- Drain rutabagas and set aside to cool. In a seperate bowl, mix all of the rest of the ingredients together.
- Add 3/4 of the rutabagas to the bowl of the mayo mixture.
- Mash the remaining 1/4 of the rutabagas with a fork or potato masher and fold into the salad.
- Cover and chill for at least 15 minutes.
- Enjoy!
Nutrition Facts : Calories 198.4, Fat 9.7, SaturatedFat 1.8, Cholesterol 98.3, Sodium 313.3, Carbohydrate 24, Fiber 5.3, Sugar 12.7, Protein 5.9
RUTABAGA AND POTATO SALAD
Peel away the tough exterior of a rutabaga to discover a hearty, firm flesh that's tasty and filling. In addition to this light potato salad, add rutabagas to rustic vegetable soups, or roast them along with other root vegetables such as carrots, turnips, and parsnips.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 25m
Number Of Ingredients 7
Steps:
- Set a steamer basket in a large saucepan. Fill with enough water to come just below basket. Bring to a boil; place rutabaga in basket, and reduce heat to medium. Cover and steam 5 minutes. Add potatoes, cover, and steam until vegetables are just tender, about 15 minutes.
- Meanwhile, in a large bowl, whisk together vinegar and Dijon; season with salt and pepper. When potatoes are cooked, transfer to bowl with vinegar mixture. Toss to combine; let cool, tossing occasionally.
- When potato mixture is cool, mix in oil, celery, and celery leaves; season with salt and pepper.
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ASIAN STYLE RUTABAGA & CARROT SALAD - THE CULINARY CURE™
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4/5 (1)Category Appetizer, Salad, VegetablesServings 4Estimated Reading Time 2 mins
- Trim and peel rutabaga. Cut in half and, with flat side down, cut each half vertically into 4 sections. With a vegetable peeler, make peels from each of the 8 sections of rutabaga and place in a bowl.
RAW RUTABAGA SALAD WITH APPLES - IT'S A VEG WORLD AFTER …
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5/5 (5)Total Time 15 minsCategory Salad, Side DishCalories 350 per serving
- Prepare the rutabaga and apples by slicing them into matchsticks with a knife or by using a julienne peeler. You can also grate the rutabaga and apples with a hand or box grater. I prefer to peel the rutabaga but keep the peels on the apples. Combine the slices with the finely chopped kale in a large bowl. Add the walnuts and dates.
- In a separate bowl, combine the ingredients for the dressing and whisk until smooth. Pour over the salad ingredients and toss until coated.
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