Preheat oven to 400 degrees. Peel beets and cut into 3/4-inch wedges. In a bowl toss beets with 1 teaspoon oil to coat and in one end of a shallow baking pan spread in one layer. Cut potatoes into 1/4-inch-thick slices. In another bowl toss potatoes with 1 teaspoon oil to coat and at other end of baking pan spread in one layer, making sure that potatoes do not touch beets (beets will bleed). Cut zucchini diagonally into 1/2-inch-thick slices and cut slices lengthwise into 1/2-inch-wide sticks. In a bowl toss zucchini with 1 teaspoon oil to coat and in one end of another shallow baking pan spread in one layer. Cut carrots diagonally into 1/3-inch-thick slices. In a bowl toss carrots with 1 teaspoon oil to coat and at the other end of second baking pan spread in one layer. In a small bowl whisk together lemon juice, parsley, remaining 1/3 cup oil, and salt to taste. Bake vegetables in oven 5 minutes, or until zucchini is just tender, and transfer zucchini to a shallow bowl. Bake remaining vegetables, testing them every 5 minutes, 10 to 15 minutes more, or until tender, and transfer as cooked to separate shallow bowls. Stir dressing and spoon about 1 tablespoon over each vegetable, tossing to coat. In a bowl toss chicken with remaining dressing. Arrange vegetables and salad greens on a platter and mound chicken in middle. Alternatively, vegetables, chicken, and dressing may be tossed together, but beets will bleed. Serve salad at room temperature. This recipe yields 2 to 3 servings. Comments: A 3-pound rotisserie chicken yields about 2 cups white meat and 2 cups dark. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-E276 broadcast 05-27-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org -or- MAD-SQUAD@prodigy.net 11-22-1998 Recipe by: Sara Moulton
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|Serving Size: 1 Serving (1602g)|
|Recipe Makes: 2|
|Calories from Fat: 425 (36%)|
|Amt Per Serving||% DV|
|Total Fat 47.2g||63 %|
|Saturated Fat 11.7g||58 %|
|Monounsaturated Fat 22.3g|
|Polyunsanturated Fat 9.4g|
|Cholesterol 168mg||52 %|
|Sodium 541.1mg||19 %|
|Potassium 5305.9mg||140 %|
|Total Carbohydrate 134.5g||40 %|
|Dietary Fiber 29.3g||117 %|
|Sugars, other 105.3g|
|Protein 62.2g||89 %|
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Calories per serving: 1177
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