AuthorShana GohlCategorySalads, Side DishDifficultyBeginnerSummary
An easy salad or side dish of roasted vegetables on top of spring salad mix and herbed vinaigrette dressing
Ingredients
Roasted Vegetables
1 cup brussel sprouts
3 gold potatoes
½ cup radishes
1 tbsp olive oil
1 tsp salt
½ tsp garlic powder
½ tsp black pepper
Herbed Vinaigrette
¼ cup olive oil
1 tbsp each of fresh chives, cilantro, tarragon
3 tbsp white wine vinegar
1 clove garlic, minced
1 tsp nutritional yeast
½ tsp salt
Salad
Spring Mix
Directions
1
Wash, dry and chop vegetables into bite sized pieces. Toss in oil and seasonings.
2
Arrange vegetables on baking sheet lined with parchment paper. Roast at 375F for 25-30 mins. Stirring halfway through.
3
Prepare vinaigrette by combining ingredients. Store extra dressing in a sealed jar for up to 5 days in the refrigerator.
4
Arrange roasted vegetables on top of salad mix with vinaigrette.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 202
- % Daily Value *
- Total Fat 14.1g22%
- Saturated Fat 2g10%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 418mg18%
- Potassium 467mg14%
- Total Carbohydrate 15g5%
- Dietary Fiber 3.8g16%
- Sugars 2g
- Protein 3.4g7%
- Calcium 3%
- Iron 6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
