Here’s the salad that I serve with my roast chicken with turkey rice stuffings. Let have this warm salad for cool weather and its healthy with Moroccan dressing to brings you the atmosphere of beautiful sunny cozy day with family and friends.
1 medium whole cauliflower, florets
1 punnet cherries tomatoes, cut into half
12 medium size button mushrooms, cut into bite size
1 cucumber, cut into bite size
1 yellow capsicum cut into bite size
1 medium Spanish onion, thinly slice
1 big packet of Spinach, wash and dry
1 small packet snow peas, cut both end and pull out the stems
water for boiling snow peas, add a pinch of salt
8-12 dashes of Moroccan powder
3 Tbs balsamic vinegar
2 Tbs honey
2 Tbs Apple cider vinegar
2 Tbs orange juice (bought)
2 Tsp garlic powder
1 1/2 Tsp paprika
1 Tsp cayenne
1 Tsp salt, extra for baking vegetables
1/2 Tsp black pepper, extra baking vegetables
1/4 c olive oil, extra for drizzles vegetables to baked
Pre heat oven 180 degrees C. Put cauliflowers, cherries, mushrooms and onions in a line with foil large baking deep tray. Drizzles oil and season with salt and black pepper. Bake for 15-25 minutes until soft cooked through. Bring water with salt to boiling add snow peas and cook. Strain and set aside with spinach, cucumber and capsicum. Now mix Moroccan vinaigrette in a bottle and shake well.
Once vegetables is baked, add snow peas, spinach cucumber and capsicum. Toss around to mix well. Then pour Moroccan Vinaigrette dressing and toss again. Serve warm with roast chicken with turkey rice stuffing. For recipe of Roast chicken with turkey rice stuffing see link below.
Note: You can serve with red meat like beef lamb or roast pork. You can eat it on its own too.