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Warm Roasted Vegetable Salad Recipe

Warm Roasted Vegetable Salad Recipe

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Ingredients:

Serving

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

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	182.87 Kcal (766 kJ)
Calories from fat	126.32 Kcal
		% Daily Value*
Total Fat	14.04g	22%
Sodium	34.96mg	1%
Potassium	486.9mg	10%
Total Carbs	12.91g	4%
Sugars	8.52g	34%
Dietary Fiber	2.6g	10%
Protein	2.99g	6%
Vitamin C	29mg	48%
Vitamin A	1.6mg	53%
Iron	54.8mg	305%
Calcium	55.5mg	6%

Amount Per 100 g
Calories	47.82 Kcal (200 kJ)
Calories from fat	33.04 Kcal
		% Daily Value*
Total Fat	3.67g	22%
Sodium	9.14mg	1%
Potassium	127.33mg	10%
Total Carbs	3.38g	4%
Sugars	2.23g	34%
Dietary Fiber	0.68g	10%
Protein	0.78g	6%
Vitamin C	7.6mg	48%
Vitamin A	0.4mg	53%
Iron	14.3mg	305%
Calcium	14.5mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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