Saladscountryliving
Winter Chopped Salad with Pan-Drippings Vinaigrette
This winter chopped salad is loaded with beets, cauliflower, cucumbers, and more.
👥 8 Servings⏱️ Prep & Cook: 1h⏳ Prep: 25 min👤 Marian Cooper Cairns📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●pan
- ●knife
- ●oven
- ●baking sheet
📝 Preparation Steps
1
Make vinaigrette: Whisk together red wine vinegar and shallot in a bowl; let stand ⏱️ 10 minutes.
2
Whisk in 3/4 cup pan drippings, Dijon mustard, and sugar. Season with salt and pepper
3
Make salad: Preheat oven to 425°F. Wrap beets in a large piece of foil and bake until easily pierced with a paring knife, 35 to ⏱️ 45 minutes. When cool, peel and cut into wedges.
4
Toss together bread and oil on a baking sheet; arrange in a single layer. Season with salt and pepper. Bake until golden brown 8 to ⏱️ 10 minutes.
5
Toss together romaine, cabbage, cauliflower, cucumbers, sunflower seeds, beets, toasted bread, and 1/2 cup vinaigrette. Season with salt and pepper.
6
Serve with remaining vinaigrette alongside.
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