Giada's Feel Good Food by Giada De Laurentiis Read Free Book Online Page A

first. But they don’t hurt. I’ve even converted my sister and some friends.

    Chicken Salad with Roasted Root Vegetable Vinaigrette
chickensalad withroasted root vegetable vinaigrette

    This is a great way to use up leftover roasted vegetables and chicken and turn them into a light salad. The roasted veggies are more interesting the second time around in a vinaigrette as opposed to just on their own. Even when I don’t have leftover roasted veggies, I have been known to toss some raw ones in the oven just to make this delicious dressing, which I eat on everything: pasta, grilled fish, and, obviously, chicken. The chicken for this salad can be warm or cold, straight from the fridge. serves 6
    1 head romaine lettuce, chopped
    1 head radicchio, chopped
    1 Belgian endive, chopped
    2 cups (½-inch) diced cooked skinless chicken breast
    Â½ cup Roasted Root Vegetable Vinaigrette
    In a large bowl, combine the lettuce, radicchio, endive, and chicken. Add the vinaigrette and toss to coat.
    per serving (includes vinaigrette): Calories 163; Protein 17g; Carbohydrates 11g; Dietary Fiber 4g; Sugar 3g; Total Fat 6g; Saturated Fat 1g; Sodium 101mg
roasted root vegetable vinaigrette
    MAKES ABOUT 2½ CUPS
    2 medium carrots, peeled and cut into 1-inch pieces
    2 medium parsnips, peeled and cut into 1-inch pieces
    1 large shallot, quartered
    â…“ cup plus 2 tablespoons extra-virgin olive oil
    1⅓ cups low-sodium chicken broth
    Â¼ cup frozen unsweetened apple juice concentrate, thawed
    3 tablespoons apple cider vinegar
    1 teaspoon pure maple syrup
    Â¾ teaspoon kosher salt
    Â¼ teaspoon freshly ground black pepper
    Preheat the oven to 425ºF.
    On a rimmed baking sheet, toss the carrots, parsnips, and shallot with 2 tablespoons of the olive oil. Roast until the vegetables are tender, about 30 minutes. Set aside to cool.
    Combine the carrots, parsnips, shallot, remaining ⅓ cup oil, the chicken broth, apple juice concentrate, vinegar, maple syrup, salt, and pepper in a blender or food processor. Blend until smooth.
    per serving (2 table-spoons): Calories 72; Protein 1g; Carbohydrates 6g; Dietary Fiber 1g; Sugar 3g; Total Fat 5g; Saturated Fat 1g; Sodium 53mg

    Lemon-Mustard Potato Salad
lemon-mustard potatosalad

    This hearty, colorful vegetarian lunch totally satisfies because it has tons of flavor from nuts, Dijon mustard, lemon zest and juice, and fresh thyme. It’s truly a potato salad —with plenty of arugula and bits of chopped bell pepper. This dish keeps well and can even be served as a side at dinner. Because it can sit well on a buffet table, it goes with everything, and everyone can eat it (it’s actually vegan), this is my potluck lunch go- to recipe. serves 4
    dressing
    2 tablespoons Dijon mustard
    1 tablespoon chopped fresh thyme leaves
    Grated zest of 1 large lemon
    3 tablespoons fresh lemon juice (from 1 large lemon)
    3 tablespoons extra-virgin olive oil
    Â½ teaspoon kosher salt
    Â¼ teaspoon freshly ground black pepper
salad
    1½ pounds baby red-skinned potatoes, halved
    Â½ teaspoon kosher salt
    Â¼ teaspoon freshly ground black pepper
    1 yellow or red bell pepper, cut into thin strips
    4 cups arugula (about 4 ounces)
    Â¼ cup walnut pieces or sliced almonds, toasted (see Cook’s Note )
    Position an oven rack in the center of the oven and preheat the oven to 375ºF. Line a heavy rimmed baking sheet with parchment paper.
    for the dressing: In a large bowl, whisk together the mustard, thyme, lemon zest, lemon juice, olive oil, salt, and pepper until smooth. Remove 3 tablespoons of the dressing and reserve.
    for the salad: Add the potatoes to the bowl and toss until coated with dressing. Arrange the potatoes in an even layer on the prepared baking sheet. Season with the salt and pepper. Roast until golden and tender, about 40 minutes.
    In a large bowl, toss together the reserved 3 tablespoons dressing, the bell pepper, and the arugula. Arrange on a platter. Spoon the