Maya Feller’s Gemischter Salat (Mixed Salads)

Maya Feller
Maya Feller
Maya Feller, MS, RD, CDN is the founder and lead dietitian at Maya Feller Nutrition. In her practice, her team provides medical nutrition therapy for the management of and risk reduction of non-communicable diseases. Maya believes in providing nutrition education from an anti-bias patient-centered, culturally sensitive approach to help people make informed food choices. Maya shares her approachable, real food-based solutions to millions of people through regular speaking engagements, writing, her social platforms, and as a national nutrition expert on Good Morning America. She is the author of Eating from Our Roots: 80+ Healthy Home-Cooked Favorites from Cultures Around the World.
Follow
published Feb 17, 2023
Be the first to leave a review!
Post Image
Credit: Christine Han

Serves6

Jump to Recipe
Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
Credit: Christine Han

Taking a lunch break is a significant part of Swiss culture. This always gave me great pleasure to see people meeting midday at restaurants, where there is a choice of menus offering warm and cold meals. Among my favorites is the mixed salad plate that is made with an assortment of vegetable-based salads all plated together for a colorful and texture-filled meal. All of the salads can be enjoyed alone or together. 

Comments

Gemischter Salat (Mixed Salads) Recipe

Serves 6

Nutritional Info

Ingredients

For the corn salad:

  • 4 cups

    corn kernels, cut from about 4 fresh large ears of corn

  • 1

    small shallot, finely sliced

  • Splash of apple cider vinegar

  • Crème fraîche

For the beet salad:

  • 4

    beets, thinly sliced

  • 1 tablespoon

    balsamic vinegar

  • 1/4 cup

    fresh dill

For the carrot salad:

  • 10 ounces

    shredded carrots

  • 2 tablespoons

    white balsamic vinegar

  • 1/3 cup

    extra-virgin olive oil

  • Pinch of kosher salt

  • Freshly ground black pepper to taste

For the cucumber salad:

  • 1

    English cucumber, thinly sliced with skin on

  • 1

    Vidalia onion, thinly sliced

  • 1/2 teaspoon

    kosher salt

For the baby green salad:

  • 1 teaspoon

    Dijon mustard

  • 1/4 cup

    extra-virgin olive oil

  • 1/8 cup

    apple cider vinegar

  • 10 ounces

    mixed baby greens

  • 1/3 cup

    fresh chives, coarsely chopped

  • 1 bunch

    fresh parsley, coarsely chopped

Instructions

  1. Make the corn salad: In a medium bowl, place  the corn and set aside. Combine the shallots and vinegar in a small bowl, allow to sit for 5 minutes.  Add the shallots and vinegar to the corn and fold the crème fraîche into the corn.

  2. Make the beet, carrot, and cucumber salads: Combine all the ingredients for each salad into a small bowl, mix well, and set aside.

  3. Make the baby greens salad: Combine the mustard, olive oil, and vinegar in a mason jar and shake vigorously. Dress the greens, chives, and parsley and toss gently. To serve, place a heaping spoon of each salad on a large plate and enjoy.

Recipe Notes

Ingredient Highlight: Betalain, a water-soluble pigment, is responsible for the signature red color that is unique to beets. Beets are a great source of fiber, potassium, and vitamin C, all of which are essential when managing blood sugars and blood pressure.

Recipe from EATING FROM OUR ROOTS. Copyright © 2023 by Maya Feller

Published by goop Press/Rodale Books, an imprint of Penguin Random House, LLC.

Reprinted with permission.

Filed in:
dinner
easy
Salad
vegetarian
vegan
Gluten-Free