Roasted Vegetable and Sausage Salad with Garlic Vinaigrette
My inspiration for this recipe came from Mary's Garlic Lover's Potato Salad recipe.
I adore all forms of garlic, raw, cooked, roasted, in garlic bread, etc. I also love potatoes but since I started eating low carb, potatoes no longer fit into my diet and unless I plan on spending the day alone or visiting vampires, the amount of raw garlic in Mary's recipe had to be decreased. Ha ha ha!!!
So, I switched the potatoes to a variety of low carb vegetables that I had in the fridge and decreased the garlic. The result was wonderful.
I tried it both hot from the oven and cooled down to room temperature and both ways were good. Feel free to switch the vegetables with any combination of 2 pounds of low carb vegetables you might have in the kitchen; roasting the more dense ones for the 35 minutes and the less dense, thinner vegetables, for the shorter time (or as long as they take to get done just make sure the sausage is heated through.) You might like to use asparagus, green beans, red radishes, cauliflower, kohlrabi, Brussels Sprouts, etc. instead of the ones I used.
Roasted Vegetable and Sausage Salad with Garlic Vinaigrette 9.61 net carbs per serving. 1-1/2 lb. Daikon radish, peeled and cut into 1-inch cubes 4 oz. cabbage, cut into 1-inch chunks 4 oz. broccoli florets 1 tbsp. high heat oil (avocado, grape seed, etc.) Unrefined sea salt and freshly ground black pepper 2 (3 oz. each) Heat and serve Polish sausage links, cut into 1/2-inch thick diagonal slices (I used organic chicken sausage links) Salad Dressing Ingredients 2 tbsp. red wine vinegar 2 tbsp. extra-virgin olive oil 2 tsp. minced garlic (about 2 medium cloves) 1/2 tsp. ground black pepper or to taste 1/4 tsp. unrefined sea salt or to taste (I use this brand) 1/4 cup chopped parsley or cilantro 3 tbsp. chopped green onion 1. Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper. 2. In a large bowl, combine Daikon radish, cabbage and about 1-1/2 tablespoons high heat oil; toss to coat. Spread onto parchment in a single level and sprinkle with salt and pepper. Roast 35 minutes. Meanwhile, add broccoli, sausage and remaining oil to bowl; toss to coat. Set aside. 3. In a small glass jar with a lid, combine vinegar, olive oil, garlic, pepper and salt: cover and shake well. Set aside. 4. When vegetables have cooked 35 minutes, turn. Add broccoli and sausages to pan and cook 20-25 minutes or until vegetables are to your desired doneness. Transfer mixture to bowl used to coat vegetables in oil. Toss with as much dressing as you like then add green onion and parsley and toss again. Serve, hot or warm. Servings: 3 Nutrition Facts Serving size: 1/3 of a recipe (13.6 ounces). Nutrition information calculated from recipe ingredients using all of the dressing. Nutrition will differ if only part of the dressing is used and if other vegetables and/or amounts are used. "Salt to taste" is not included in the recipe nutrition data. Amount Per Serving Calories 247.55 Total Fat 15.58g Saturated Fat 2.29g Cholesterol 0mg Sodium 557.49mg Potassium 769.11mg Total Carbohydrates 15.54g Fiber 5.93g Sugar 5.95g Protein 15.23g