Best 4 Caramelized Vegetable Salad Recipes
For a flavorful and nutritious side dish that complements any main course, explore the world of caramelized vegetable salad. This culinary delight offers a medley of caramelized vegetables, such as bell peppers, onions, carrots, and fennel, tossed in a tangy dressing. The caramelization process brings out the inherent sweetness of the vegetables, creating a rich and complex flavor profile. Whether you're a seasoned cook or a novice in the kitchen, discover the art of crafting a delectable caramelized vegetable salad that will impress your family and friends. Let's embark on a culinary journey to create a vibrant and flavorful dish.
Let's cook with our recipes!
CARAMELIZED ONION SWEET POTATO SALAD
Steps:
- Heat oil in a heavy skillet over medium heat. Cook onions slowly until golden brown. Add mustard and vinegar and cook another 2 minutes. Remove from heat and add honey, orange zest and thyme, stir to combine. Let cool.
- Preheat grill, Brush the potato slices on both sides with the vegetable oil and season with salt and pepper. Grill the potatoes on each side for 3 to 4 minutes or until just cooked through. Place potatoes in a bowl and fold in onion mixture.
CARAMELIZED VEGETABLES
Substitute green beans for the asparagus if desired. Try some carrots in the mix as well. You can also substitute cider or red wine vinegar for the balsamic if you need to, but I highly recommend the balsamic.
Provided by Karen From Colorado
Categories Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat about 1 inch of water in a 3 qt saucepan to boiling.
- Add potatoes and 1/2 teaspoon salt and bring back to a boil.
- Reduce heat, cover and cook about 12 minutes or until potatoes are tender; drain and return to saucepan.
- Meanwhile, heat about 1 inch of water in a 2 qt saucepan to boiling; add asparagus and bring it back to a boil.
- Reduce heat, cover and cook about 5 minutes or until crisp-tender; drain and add to potatoes.
- While vegetables are cooking, melt butter in a 10 inch skillet over med high heat.
- Cook onion in butter for about 5 minutes, stirring occasionally, until golden brown.
- Stir in vinegar, brown sugar and 1/4 teaspoon salt.
- Pour onion mixture over potatoes and asparagus; stir to coat and sprinkle with ground pepper if desired.
Nutrition Facts : Calories 261, Fat 10.6, SaturatedFat 6.6, Cholesterol 27.1, Sodium 387.2, Carbohydrate 38.6, Fiber 4.4, Sugar 12.4, Protein 5
CARAMELIZED GRAPEFRUIT SALAD
Grapefruit segments are treated to a slight caramelization in a hot skillet just before topping this colorful salad. It's finished with a light honey mustard dressing, bacon and avocado. -Maria Davis, Flower Mound, Texas
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small nonstick skillet over medium heat, cook and stir pecans and 2 tablespoons sugar for 2-4 minutes or until sugar is melted. Spread on foil to cool., Coat grapefruit segments with remaining sugar. Coat the same skillet with cooking spray; cook grapefruit over medium heat for 2-3 minutes on each side or until browned., In a large bowl, combine the salad greens, cucumber, onions, avocado and bacon. Drizzle with salad dressing and toss to coat. , Divide salad among four serving plates. Top with grapefruit and pecans; sprinkle with pepper.
Nutrition Facts : Calories 249 calories, Fat 13g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 199mg sodium, Carbohydrate 33g carbohydrate (26g sugars, Fiber 5g fiber), Protein 4g protein.
CARAMELIZED-VEGETABLE SALAD
This is a warm green bean and potato salad full of sweet flavor from caramelized onions. Serve it as a side dish but it could almost be a meal all on it's own.
Provided by Asha1126
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat 2 inches of water to boil in 4-quart Dutch oven. Add potatoes, green beans and 1/2 teaspoon salt. Heat to boiling and reduce heat to medium. Cover and cook about 10-15 minutes or until vegetables are tender. Drain and set aside.
- While vegetables are cooking, melt butter in 12-inch skillet over medium-high heat. Cook onions in butter 10 to 12 minutes, stirring occasionally, until golden brown.
- Stir in vinegar, brown sugar and 1/4 teaspoon salt. Pour onion mixture over potatoes and green beans and stir until coated.
- Arrange lettuce on large platter. Arrange warm vegetables on lettuce. Sprinkle with pepper.
- Enjoy.
Nutrition Facts : Calories 296.8, Fat 10.6, SaturatedFat 6.6, Cholesterol 27.1, Sodium 402.1, Carbohydrate 47.8, Fiber 7.5, Sugar 13.8, Protein 6
Tips:
- Choose firm vegetables: Softer vegetables, like zucchini and tomatoes, will break down more easily and lose their shape during caramelization. Choose firm vegetables like carrots, parsnips, and bell peppers that will hold their shape better.
- Use a high heat: Caramelization requires high heat to create the Maillard reaction, which is what gives caramelized vegetables their characteristic brown color and sweet flavor. Use a heavy-bottomed skillet or griddle over medium-high heat.
- Don't overcrowd the pan: When caramelizing vegetables, it's important to not overcrowd the pan. This will prevent the vegetables from cooking evenly and will result in steamed vegetables instead of caramelized vegetables.
- Be patient: Caramelizing vegetables takes time. Don't rush the process or you'll end up with burnt vegetables. Be patient and let the vegetables cook slowly and evenly.
- Add a little sweetness: If you find that your caramelized vegetables are too bitter, you can add a little sweetness to balance out the flavors. This could be done with a drizzle of honey, maple syrup, or agave nectar.
Conclusion:
Caramelized vegetables are a delicious and versatile side dish that can be enjoyed with a variety of meals. They're also a great way to get your daily dose of vegetables. With a little planning and effort, you can easily caramelize vegetables at home. So next time you're looking for a healthy and flavorful side dish, give caramelized vegetables a try. You won't be disappointed!
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