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RECIPES FROM THE RETRO HOUSEWIFE
Roasted Vegetable Salad Wreath, American
1. Preheat oven to 500 degrees F. Fit food processor with multipurpose slicing blade. Using thinnest setting, slice zucchini and yellow squash. Remove to mixing bowl, toss squash with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon black pepper until evenly coated. Spread slices in a thin layer onto large baking sheet. Roast 15-18 minutes or until beginning to brown on bottom. Remove; set aside.
2. Meanwhile slice carrots and red onion using thinnest setting. Remove to mixing bowl, toss with 1 teaspoon olive oil, 1/2 teaspoon sugar, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Arrange over one half side of large baking sheet. Slice beets using thinnest setting; toss with remaining oil, salt and black pepper. Arrange beets on other half of same baking sheet with carrots and onions. Roast 12-15 minutes or until beginning to brown on bottom. Remove.
3. For dressing, fit processor with mini-bowl and mini multipurpose blade. Add basil, olive oil, lemon juice, vinegar, Dijon mustard, sugar, salt and black pepper. PULSE until basil is finely chopped.
4. Combine all roasted vegetables on one of the baking sheets. Drizzle evenly with dressing. Toss gently; arrange on serving platter in wreath shape, about 12 inches in diameter. Serve at room temperature or slightly chilled. Makes 6 servingsRecipe courtesy of KitchenAid
Contributed by , 2012
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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