Ingredients
Cucumber and Spinach Salad with a French Vinaigrette:
- Shallots - 1/2 bulb , diced
- Cucumbers - 1/2 lb , sliced
- Dijon mustard - 1 tsp
- Red wine vinegar - 1 1/2 Tbsp
- Olive oil - 3 Tbsp
- Baby spinach - 4 oz
Turkish Pizza:
- Cauliflower - 1 head , sliced into steaks
- Parsley - 1/4 bunch , chopped
- Olive oil - 2 Tbsp
- Crushed tomatoes - 2 cups
- Leftover meatballs - ~1 lb
Prep
- Cauliflower - Slice into 'steaks'. Basically flat pieces that are about 1/2" (1.25 cm) thick. (Can be done up to 3 days ahead)
- Parsley - Chop. (Can be done up to 3 days ahead)
- Shallots (Double for Thursday's vinaigrette too) / Cucumbers - Prep as directed.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
- Preheat oven to 425F (218C) degrees.
- Place cauliflower onto a sheet pan. Brush with olive oil and then salt and pepper. Roast for about 20 minutes.
- While cauliflower is roasting, whisk together shallots, Dijon, vinegar, and olive oil (double if making Thursday's dinner). Season to taste with salt, pepper, and / or a sweetener.
- Next heat a saute pan or skillet over medium-high heat. Add crushed tomatoes and then leftover meatballs, breaking up with a wooden spoon. Saute until warm. Serve over roasted cauliflower, sprinkled with parsley. Toss vinaigrette (again, use half if you doubled) with cucumber and spinach and enjoy salad on the side.
Reviews
Ratings
0 reviews