Roasted Potato and Crispy Leek Salad
Potato salads aren’t just for summer. Serve this roasted salad either warm or at room temperature with your favourite roast. If you have bacon in the fridge, it’s a great substitute for pancetta.
Preparation Time:15 minutes
Roasting Time: 30 minutes
Serves 6 to 8
3 Ontario Potatoes (peeled if desired), cut into bite-size chunks
2 tbsp (25 mL) olive oil
1/2 tsp (2 mL) each salt and pepper
1 Ontario Sweet Potato, peeled and cut into bite-size chunks
1 Ontario Leek (white part only), sliced
1 tbsp (15 mL) fresh Ontario Rosemary Leaves, minced
Dressing:
1 tbsp (15 mL) olive oil (approx)
1/4 cup (50 mL) diced pancetta, about 1 oz (30 g)
2 tbsp (25 mL) balsamic vinegar
1/4 cup (50 mL) chopped fresh Ontario Parsley
Place potatoes on 1 baking sheet; toss with 1 tbsp (15 mL) of the oil, and 1/4 tsp (1 mL) each of the salt and pepper. On second baking sheet, toss together sweet potato, leek, rosemary and remaining oil, salt and pepper. Roast in 400°F (200°C) oven, stirring after 15 minutes, until potatoes are tender and crispy, 20 to 30 minutes in total (sweet potatoes may take less time). Place potatoes, sweet potatoes and leeks into serving bowl.
Dressing:In medium skillet, heat oil over medium heat. Add pancetta; cook until crisp, stirring occasionally, 2 to 3 minutes. Drain 2 tbsp (25 mL) fat into small bowl; discard any remaining fat. If there is less than 2 tbsp (25 mL); add more oil. Whisk in vinegar; pour over potatoes. Add pancetta and parsley and toss to coat. Serve warm or at room temperature.
Nutritional Information:
1 Serving (When recipe serves 8):
PROTEIN: 3 grams
FAT: 7 grams
CARBOHYDRATE:19 grams
CALORIES: 145
FIBRE: 2 grams
SODIUM: 260 mg
Root Vegetable and Chicken Salad
Who doesn’t love a cosy comforting chicken dinner? Here’s a quick way to get your fix in a winter salad. Feel free to use 2 cups (500 mL) leftover cooked chicken or turkey.
Preparation Time: 15 minutes
Roasting Time: 30 minutes
Serves 4
1 lb (500 g) boneless skinless Ontario Chicken Thighs
1-1/2 tsp (7 mL) dried sage leaves
1/2 tsp (2 mL) each salt and pepper
1/4 tsp (1 mL) paprika (preferably sweet smoked)
Quarter peeled Ontario Rutabaga, cut into 2-inch (5 cm) pieces
3 peeled Ontario Carrots, cut into 2-inch (5 cm) pieces
2 peeled Ontario Parsnips, cut into 2-inch (5 cm) pieces
4 tsp (20 mL) olive oil
1/4 cup (50 mL) each dried cranberries and pecans
Dressing:
2 tbsp (25 mL) olive oil
1 tbsp (15 mL) white wine vinegar
1 tsp (5 mL) coarse grain Dijon mustard
1/4 cup (50 mL) coarsely chopped fresh tarragon leaves
Line 2 baking sheets with parchment paper. Sprinkle chicken with sage, half each of the salt and pepper and the paprika. Place chicken at one end of 1 baking sheet; place rutabaga at other end. Place carrots and parsnips onto second baking sheet. Drizzle
1 tbsp (15 mL) of the oil over carrot mixture and 1 tsp (5 mL) over rutabaga. Sprinkle vegetables with remaining salt and pepper; stir. Roast in 400°F (200°C) oven for 15 minutes. Stir and rotate baking sheets. Roast until vegetables are tender and golden; and juices run clear when chicken is pierced, 10 to 15 minutes.
Place vegetables into large bowl. When chicken is cool enough to handle, shred into pieces; add to vegetables along with cranberries and pecans.
Dressing: In small bowl, whisk together oil, vinegar and mustard. Pour over chicken mixture; add tarragon and toss to coat.
Nutritional Information:
1 Serving
PROTEIN: 25 grams
FAT: 23 grams
CARBOHYDRATE: 27 grams
CALORIES: 410
FIBRE: 5 grams
SODIUM: 475 mg
