Roasted Vegetable Salad Recipe
Servings: 4
Ingredients
- Â Â Kosher salt to taste
- 1 tsp Dijon mustard - (heaping)
- 1/4 c. sherry wine vinegar
- 3/4 c. extra virgin olive oil
- 1/2 c. chunked roasted beets
- 1/2 c. roasted pearl onions
- 1/2 c. chunked roasted zucchini
- 1/2 c. cubed roasted eggplant
- 3 c. mixed greens
Directions
- Make vinaigrette: In a 2-c. measure, add in a few pinches kosher salt and a heaping tsp. mustard. Pour in vinegar and whisk in extra virgin olive oil. Set aside.
- In a bowl, combine all roasted vegetables. Pour 1/2 c. vinaigrette over vegetables and add in 2 Tbsp. minced dill. Serve over mixed greens.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 229g | |
| Recipe makes 4 servings | |
| Calories 565 | |
| Calories from Fat 497 | 88% |
| Total Fat 55.93g | 70% |
| Saturated Fat 7.64g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1569mg | 65% |
| Potassium 151mg | 4% |
| Total Carbs 19.65g | 5% |
| Dietary Fiber 4.6g | 15% |
| Sugars 14.43g | 10% |
| Protein 1.61g | 3% |
