1. As needed, place the oil in a heated, nonstick sauté pan. Cook each vegetable separately over medium-high heat. Sauté the vegetables just long enough to caramelize. Season to taste with salt and pepper. Spread the vegetables on parchment-lined sheet pans in a single single layer. Refrigerate, uncovered, to cool.
2. Quarter the apples. Remove the core. Medium dice with the skin on. Place in a stainless steel mixing bowl. Squeeze lemon juice over the apples, mixing thoroughly.
3. Place the carrots, cauliflower, Brussels sprouts, apples, edamame, grapes, quinoa and 110 g of red cabbage in a chilled stainless steel mixing bowl. Mix together using a rubber spatula. Place in a storage container. Cover, label, date and refrigerate for future service. Best used in 24 hours.
To prepare à la carte:
Place 170 g of salad, 85 g of chicken and 14 g of arugula in a chilled stainless steel mixing bowl. Drizzle 1 Tbsp. of curry lemon yogurt dressing over the top of the salad. Spoon onto a chilled serving plate.
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