Dulse and Roasted Veggie Salad
Doug Roese / Lakewinds Natural Foods
Dulse is the mildest and sweetest of the sea vegetables, and coupled with roasted veggies is the perfect way to introduce these super nutritious items into your diet.
yield: 4- 3/4 c. servings
Ingredients
1 lb. young carrots, sliced thinly into rounds
2 1/2 oz. shitake mushrooms, thinly sliced (caps only)
11 oz. leeks (remove dark green leaves, slice in thin rounds, and clean carefully using salad spinner to rinse and then dry.)
9 oz. red pepper, 1/8" by 1" slices
1 1/2 teaspoon salt
1/2 teaspoon freshly gr. black pepper
1 1/2 oz. olive oil or canola (NOT x. virg. olive, as it will burn)
2 oz. Dulse
DRESSING:
1 tablespoon rice wine vinegar (or apple cider)
1/2 teaspoon toasted sesame oil
1 1/2 teaspoon tamari
1 1/2 teaspoon brown sugar
Instructions
PREHEAT OVEN TO 400°F
Combine all ingredients EXCEPT the dulse and the dressing into a bowl and mix well.
Spread out onto a very-lightly oiled shallow cake pan (something with sides so oil doesnt drip), and bake for 20 minutes, stirring every 5 min.
Allow vegetables to cool, and in the meantime rinse the dulse in cold water and drain well. Chop lightly. Mix dressing until sugar is dissolved, and then combine with cold roasted veggies and chopped dulse. Serve chilled.