Paul McCartney’s Super Vegetable Salad

May 08, 2023May 8, 20230 3
Paul McCartney's Super Vegetable Salad Recipe
in Salad

Prep

30 min

Cook

40 min

Ready In

70 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

28 cherry tomatoes
12 green beans , 1 inch lengths
2 carrots , peeled and sliced into one inch pieces
3 heads broccoli , cut into florets
1 head lettuce ( like romaine )
3 green onions , minced
2/3 cup cornmeal
1/2 cup chopped herbs ( like parsley , basil , tarragon , or cilantro )
2 tablespoons olive oil
9 ounces firm tofu , cut into slices ( or extra firm )
4 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard ( optional )
2 teaspoons maple syrup ( optional )

Nutrision Information

Servings Per Recipe
4
Calories
345
Sugar
10g
Fat
23g
This recipe for Paul McCartney's Super Vegetable Salad was created by musician and vegetarian activist, Paul McCartney. The salad features a variety of roasted vegetables, tofu, and toasted cornmeal, all tossed in a flavorful dressing. This healthy and hearty salad is perfect for lunch or dinner, whether you are a vegetarian or just looking for a nutritious and satisfying meal. You can easily adapt this recipe to include your favorite vegetables and adjust the amount of dressing to your liking. This salad is a great way to incorporate more vegetables into your diet and enjoy a delicious and filling meal.

Instructions

1.Preheat oven to 425°F (218°C).
2.Cut the cherry tomatoes in half and place them cut-side up on a baking sheet.
3.Toss the green beans and sliced carrots with 1 tablespoon of olive oil and place them on a separate baking sheet. Roast the cherry tomatoes and vegetables for 20 minutes.
4.Next, place the broccoli florets on a baking sheet and toss with 1 tablespoon of olive oil. Roast for 20 minutes.
5.Meanwhile, heat a skillet over medium-high heat. Add 2 tablespoons of olive oil and the cornmeal to the skillet. Toast the cornmeal for 2-3 minutes or until golden brown.
6.In a small bowl, whisk together the red wine vinegar, 2 tablespoons of olive oil, dijon mustard, and maple syrup, if using.
7.Assemble the salad in a large bowl by adding the roasted vegetables, green onions, and herbs. Top the salad with slices of tofu and the toasted cornmeal. Drizzle the dressing over the salad and toss to combine.

PROS

This salad is packed with a variety of vegetables, making it a nutrient-dense and satisfying meal.

It is vegan, gluten-free, and can be made oil-free.

The addition of tofu and cornmeal provide plant-based protein and fiber.

CONS

Some may find the prep time and number of ingredients to be time-consuming and overwhelming.

Not everyone may enjoy the taste and texture of tofu or the toasted cornmeal.

HEALTH & BENEFITS

This salad is an excellent source of vitamins, minerals, and antioxidants.
The combination of vegetables, tofu, and cornmeal provides a variety of nutrients, including vitamin A, vitamin C, fiber, and protein.
A diet rich in vegetables has been linked to reducing the risk of chronic diseases, such as heart disease, type 2 diabetes, and certain cancers.

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