Cook this recipe
and give it a try!

Notch
Free to sign up
Arrow

Welcome to Lilly’s Table!

Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.

 

Learn more by hovering over each         or read more info on the Sign Up page.

Get more recipes like this one. Sign up today at www.Lillys-Table.com!

Lilly’s Table

 
 
Blood Orange Vinaigrette
Hard Boiled Eggs
© Lillys-Table.com Photo of End of Winter Salad Bar
 

Tags: Vegan Nut Free Low-Glycemic Gluten-Free Dairy Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

25 mins

Time
Estimate
25 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

End of Winter Salad Bar

from End of Winter Salad Bar with Blood Orange Vinaigrette & Quinoa, the Week of March 15, 2015.
View the previous or next recipe for this meal.

Preparing a series of vegetables- thinly sliced, shredded or cut into whatever shape or texture you prefer for salad- is a great way to make salads quickly throughout the week. It is like your own personal salad bar in your fridge. Use whatever produce you have available, prepare, and store in containers that are easy to pull out for a quick salad.

Ingredients

  • 2 beets
  • 4 carrots
  • 1 head cauliflower, and/or broccoli
  • 1 fennel bulb
  • 1 cup lentil, cooked & cooled or canned
  • 1 can garbanzo beans, drained
  • 2 avocados
  • 4 eggs, hard-boiled

Serving Size: 4 People

Share

 

Preparation Instructions

Wash & dry all of the vegetables, prepare each as follows:
Peel and shred the beets, carrots and any other root veggies. This is also a great time to use your food processor. If doing that, start with the lightest/whitest veggies first and finish the dark ruby beets.

Store these root vegetables separate or toss together in one container.

Trim the cauliflower and/or broccoli and cut into smaller pieces. If you digest these better cooked, simply blanch them in boiling water for about 1-2 minutes. Dunk into ice water to stop the cooking process and store together or separate.

Thinly slice the fennel bulb into paper thin slices. If using the food processor, the slice attachment rather than the shredder will work well for this.

If serving immediately, arrange all of the vegetables for people to make their own salad. Also, place a variety of beans, nuts (walnuts, pecans, almonds) and seeds (cooked quinoa, sesames, sunflower seeds) in small bowls.

Slice the avocado and hard-boiled eggs just prior to serving.