Warm Roasted Vegetable Salad

Name: Warm Roasted Vegetable Salad
Yield: 4 servings
Ingredients: 2 cups asparagus, cut into 2 inch pieces; 2 cups button mushrooms; 12 cherry tomatoes; 2 tablespoons olive oil; salt; pepper; 1/4 cup olive oil; 3 tablespoons red wine vinegar; 2 tablespoons shallots, minced; 1 -2 tablespoon horseradish

Vegan Vegetarian

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Ingredients

2 cups asparagus, cut into 2 inch pieces ⓘ
2 cups button mushrooms ⓘ
12 cherry tomatoes ⓘ
2 tablespoons olive oil ⓘ
salt
pepper ⓘ
1/4 cup olive oil ⓘ
3 tablespoons red wine vinegar ⓘ
2 tablespoons shallots, minced ⓘ
1 -2 tablespoon horseradish ⓘ

Instructions

Preheat oven to 400 degrees.
Prepare vegetables and spread on a baking sheet.
Drizzle with olive oil, stir to coat and season with salt and pepper to taste.
Roast 10 minutes.
Whisk together olive oil through honey. Season to taste with salt and pepper and pour over hot roasted vegetables.
Spoon over mesclun mix just before serving.

Nutrition & Diet Analysis (per serving)

481 kcal 24% DV

Protein Fat Carbs

Macronutrients

Protein 11.8g 24% DV

Total Fat 26.7g 34% DV

Carbs 56.8g 21% DV

Fiber 14g 50% DV

Sugar 33.4g 67% DV

Electrolytes

Sodium 9928.3mg 100% DV

Potassium 2186.3mg 47% DV

Vitamins & Minerals

Vitamin A 24mcg 3% DV

Vitamin C 81.1mg 90% DV

Calcium 119.3mg 9% DV

Iron 15.7mg 87% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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