Pumpernickel Salad: A Delightful Lunch or Snack
Description
Indulge in the vibrant flavors of this Pumpernickel Salad, perfect for a light lunch or an energizing snack. Combining the earthy notes of pumpernickel bread with crisp vegetables and a zesty dressing, this salad is both visually appealing and delicious. Share this delightful recipe with friends and family, and enjoy a taste of wholesome goodness.
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | 154.7 |
| Total Fat | 1.4 g |
| Saturated Fat | 0.3 g |
| Cholesterol | 0 mg |
| Sodium | 217.1 mg |
| Total Carbohydrates | 31.3 g |
| Dietary Fiber | 6 g |
| Sugars | 3.3 g |
| Protein | 6.7 g |
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 | Yukon gold potatoes |
| 2 | Cups of mixed greens |
| 1/4 | Red onion, thinly sliced |
| 12 | Asparagus spears |
| 10 | Cherry tomatoes, halved |
| 1/2 | Cup jicama, diced |
| 5 | Cups croutons |
| Garlic dressing (to taste) |
Recipe Details
| Category | Value |
|---|---|
| Recipe Category | Lunch/Snacks |
| Cook Time | 35 minutes |
| Prep Time | 10 minutes |
| Total Time | 45 minutes |
| Servings | 6 |
| Keywords | Vegetable, Savory, < 60 Mins, Easy |
Instructions
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Prepare the Yukon Gold Potatoes: Preheat your oven to 350°F (175°C). Slice the Yukon gold potatoes into thin rounds and arrange them in a single layer on a lightly oiled baking sheet. Bake for approximately 20 minutes, or until they begin to soften and turn golden. For an additional crisp, switch to the broiler for about 2 more minutes, keeping a close eye to prevent burning. Once done, remove from the oven and lightly sprinkle with salt and pepper to taste.
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Broil the Asparagus: While the potatoes are baking, prepare the asparagus by lightly coating them with oil and arranging them on a baking sheet. Broil for about 2 minutes, just until tender yet still vibrant green. Season with salt and pepper, allowing the natural flavors to shine through.
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Toast the Pumpernickel: Cut your pumpernickel bread into bite-sized cubes. Place the cubes on a baking sheet and toast in the oven at 350°F (175°C) for approximately 5 minutes, or until they are crispy and fragrant. This will add a delightful crunch to your salad.
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Combine the Salad Ingredients: In a medium-sized mixing bowl, gently toss together the mixed greens, thinly sliced red onion, diced jicama, and the crispy croutons. Drizzle with about 2 tablespoons of roasted garlic dressing (adjust according to your taste preference) and toss until everything is well-coated.
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Assemble the Salad: On a large serving platter, artfully arrange the salad mixture. Garnish with the roasted Yukon gold potato slices, broiled asparagus, and halved cherry tomatoes for a pop of color. Serve immediately to enjoy the freshness of the ingredients.
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Tip for Best Flavor: For optimal taste, allow all ingredients to come to room temperature before assembling your salad. This enhances the flavors and provides a more satisfying eating experience.
Enjoy this refreshing Pumpernickel Salad that is sure to impress with its texture and flavor, making it an excellent choice for any lunch or snack occasion. Share it on your table and enjoy the compliments that come your way!
