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Roasted Vegetable Salad Recipe

Name: Roasted Vegetable Salad
Ingredients: 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

by Global Cookbook

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Servings: 4

Ingredients

Cost per serving $1.18 view details

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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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%

Roasted Vegetable Salad Recipe

Ingredients