Roasted Vegetable Salad Recipe
Recipe By Better Homes and Gardens
With the addition of roasted asparagus, this potato salad tossed with spring greens is hearty enough to hold its own alongside grilled steaks, chops, or chicken.
3.6
12 Rating -
Rate
Non Vegdiet
1hr total
20minsPrep
40minsCook
1hr total
20m.Prep
40m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Roasted Vegetable Salad Recipe
- 0.17 pound Tiny new potatoes
- As required Fresh herb vinaigrette
- 1.33 ounce Fresh asparagus spears
- 0.13 cup Grape tomatoes
- 1 cup Mixed salad greens, such as small romaine, radicchio, arugula, or leaf lettuce
- 0.33 ounce Thinly sliced prosciutto, cut into strips
- 0.17 ounce Asiago cheese, shaved
- 1/25 cup Olive oil
- 1/25 cup White wine vinegar
- 0.17 tablespoon Finely chopped red onion
- 0.17 tablespoon Snipped fresh herbs, such as thyme, basil, and/or oregano
- 0.17 Clove garlic, minced
- 1/25 teaspoon Dijon style mustard
- 1/25 teaspoon Kosher salt
- 1/50 teaspoon Ground black pepper
Nutrition
value
value
210
calories per serving
12 g Fat5 g Protein19 g Carbs3 g FiberOther
Current Totals
- Fat12g
- Protein5g
- Carbs19g
- Fiber3g
MacroNutrients
- Carbs19g
- Protein5g
- Fiber3g
Fats
- Fat12g
Vitamins & Minerals
- Calcium74mg
- Iron2mg
- Vitamin A213mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B9132mcg
- Vitamin B120mcg
- Vitamin C41mg
- Vitamin E5mg
- Copper< 1mcg
- Magnesium49mg
- Manganese< 1mg
- Phosphorus131mg
- Selenium2mcg
- Zinc< 1mg
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 Better Homes and Gardens