Warm Oven Baked Salad with Yogurt Thyme Honey Dressing
February 8, 2024 by Kimberly
Indulge in a scrumptious, warm salad fresh from the oven, enhanced by a sweet and savory honey-thyme yogurt dressing. A delightful, healthy treat!
35 MINUTES
EASY
VEGETARIAN
INT.
643 PER PORTION
CREAMY
EVERYDAY
DINNER
ALL YEAR
INTRODUCTION
ABOUT THE RECIPE
Indulge in the culinary delight of a warm salad recipe, perfect for any season. This oven-baked salad is not just a dish – it’s a journey of flavors, combining the comfort of warm ingredients with the freshness of a salad. Enhanced with a Yogurt Dressing, this recipe brings a wholesome and gourmet touch to your table. The Thyme Honey Dressing adds a unique twist, making it a standout in your Healthy Salad collection.
How to serve:
It’s best enjoyed fresh from the oven, with the warmth complementing the cool, creamy Yogurt Dressing. It’s a versatile dish that pairs wonderfully with a variety of mains, making it an excellent addition to your Easy Salad Recipes. Whether as a standalone meal for a light lunch or dinner or as a side for an extensive dinner, this salad is sure to impress. Its rich flavors and gourmet appeal make it a perfect choice for dinner parties or a nutritious family meal.
How to store:
When it comes to storage, this Oven Baked Salad with its Flavorful Salads dressing is best enjoyed fresh. However, if you need to store it, keep vegetables and dressing separate from another in an airtight container in the refrigerator. The salad stays fresh for up to one day, but remember, the fresher, the better to maintain its unique texture and taste.
Hi, I'm Kimberly.
A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!
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„Let’s make a piece of happiness“
INGREDIENTS
FOR 2 PORTIONS
VEGETABLES
- 1 red bell pepper
- 1 yellow bell pepper
- 1 red onion
- 2 big tomatoes
- 1 cup sugarsnaps
- 1 bay leaf
- 1 tsp dried thyme
- salt & pepper to taste
BREAD
- 250g bread or baguette
- 3 tbsp olive oil
- 2 tbsp butter
- 1 garlic clove
- 1 tbsp chives
- 1/8 tsp salt
- 1/8 tsp pepper
DRESSING
- 75g yogurt
- 1 tbsp white wine vinegar
- 1 tsp honey
- 1 tbsp parsley
- salt & pepper to taste
ACTIVE: 10 min
PASSIVE: –
PREPARATIONS
Recommended Equipment
- sharp knife
- cutting board
- small bowl
- medium bowl
- Preheat the oven to 200°C (400°F)
- Wash the bell peppers, tomatoes and sugarsnaps and cut into bite-sized pieces.
- Finely chop the parsley and chives.
- Peel the onion and cut into semicircles.
- Cut the bread into slices approx. 1 cm (1/2 inch) thick.
ACTIVE: 20 min
PASSIVE: 5 min
COOKING
1. Line a baking tray with baking paper and spread the chopped peppers, sugarsnaps, onions and tomatoes on it. Spread 1 tbsp olive oil, 1 tsp dried thyme and 1 bay leaf over the vegetables and mix everything well. Roast in the oven for approx. 15-20 minutes.
2. In the meantime, to prepare the bread, mix the softened butter with the olive oil in a small bowl and add 1 tbsp of chopped chives. Add 1/8 teaspoon each of pepper and salt and the crushed garlic, stir well and spread evenly over the slices of bread. Place the slices on a rack with baking paper in the oven with the vegetables for the last 5 minutes and bake until golden brown.
3. For the dressing, mix the yogurt, honey, white wine vinegar, parsley and a pinch each of salt and pepper in a medium bowl and set aside.
4. Now take the vegetables and bread out the oven and leave to cool briefly. Remove the bay leaf. Place the vegetables in the bowl with the yogurt dressing and toss to combine. Divide the vegetables between two plates and serve with the garlic bread.
NOTE: The calorie information may vary depending on the product used, country and region.
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