For this week’s recipe feature, Mandy and Rebecca Wolf shared their simple, delicious, and perfect fall staple for Roasted Leek Salad.
Roasted Leek Salad
Ingredients:
– ½ cup Quinoa
– 1 cup mesclun greens
– 1 cup chopped romaine lettuce
– 1 cup arugula
– ½ cup chopped radicchio
– ¼ cup diced celery
– ¼ cup thinly sliced McIntosh apple
– ¼ cup halved grapes
– ¼ cup Roasted Fennel and Leek
– ¼ cup Parmesan flakes
– 2 tablespoons pecan halves, toasted
– ⅓ cup Lemon Thyme Dressing
Directions:
Combine all of the ingredients in a large stainless-steel bowl. Top with the dressing and, using tongs, toss until well mixed and dressed.
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From the sisters behind the bestselling cookbook Mandy’s Gourmet Salads—and the Montreal & Toronto salad bars of the same name—comes More Mandy’s. Hot off the heels of the launch of their first Toronto restaurant, More Mandy’s is highly anticipated by home cooks and healthy eaters.
This second sensational cookbook, following the runaway bestseller Mandy’s Gourmet Salads, is packed with even more salads, more smoothies, more sweets—and now morning fuel and soups too! Indulge in and be inspired by these heartwarming recipes for cold-weather meals, plus plenty of year-round favourites. Even in wintertime, there’s nothing a Mandy’s salad can’t fix.
