Roasted Vegetable Salad Recipe
Recipe By Taste Of Home
For even more flavor, mix field greens and crisp, crumbled bacon into this appealing veggie salad. Or whisk a tablespoon of honey into the dressing. Guests will love it! Laura McAllister, Morganton, North Carolina.
3.6
13 Rating -
Rate
Vegdiet
50minstotal
30minsPrep
20minsCook
50m.total
30m.Prep
20m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Roasted Vegetable Salad Recipe
- 0.08 pound Small red potatoes, quartered
- 0.17 Medium ears sweet corn, halved
- 1/25 pound Baby portobello mushrooms, halved
- 0.08 Medium sweet red pepper, cut into strips
- 0.17 inch Medium leeks , cut into 2 lengths
- 1/50 cup Plus 2 tablespoons olive oil, divided
- 1/25 teaspoon Salt
- 1/50 teaspoon Pepper
- 1/25 pound Fresh asparagus, cut into 2 inch lengths
- 0.17 Garlic cloves, minced
- 1/25 teaspoon Crushed Red Pepper Flakes
- 0.17 cup Cubed french bread
- 0.83 Cherry tomatoes, halved
- 0.08 cup Crumbled Feta Cheese
- 0.08 cup Thinly Sliced Fresh Basil Leaves
- As required Dressing
- 0.03 cup Olive oil
- 1/50 cup Red wine vinegar
Nutrition
value
value
353
calories per serving
15 g Fat7 g Protein47 g Carbs2 g FiberOther
Current Totals
- Fat15g
- Protein7g
- Carbs47g
- Fiber2g
MacroNutrients
- Carbs47g
- Protein7g
- Fiber2g
Fats
- Fat15g
Vitamins & Minerals
- Calcium113mg
- Iron2mg
- Vitamin A47mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B958mcg
- Vitamin B120mcg
- Vitamin C26mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium38mg
- Manganese< 1mg
- Phosphorus118mg
- Selenium11mcg
- Zinc1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Taste Of Home