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Warm Roasted Vegetable Salad
Makes 6 servings
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Image © Publications International, Ltd.
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Warm Roasted Vegetable Salad
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Ingredients
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4
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cups broccoli florets
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2
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medium red bell peppers, cut into 1/4-inch-thick slices
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1
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small red onion, cut into 1/4-inch-thick slices
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1
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small yellow onion, cut into 1/4-inch-thick slices
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1-1/2
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teaspoons olive oil
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1
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tablespoon Dijon mustard
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1
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tablespoon balsamic vinegar
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1
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teaspoon hot pepper sauce
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1/2
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teaspoon salt
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1/4
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cup slivered fresh basil
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1. Preheat oven to 350°F. Combine broccoli, bell peppers, onions and oil in large casserole dish; toss to coat.
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2. Bake vegetables 25 minutes, stirring occasionally.
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3. Meanwhile, combine mustard, vinegar, hot pepper sauce and salt in small bowl with wire whisk until smooth. Stir mixture into hot vegetables; toss to coat. Sprinkle salad with basil; garnish, if desired. Serve warm.
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©Publications International, Ltd.
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Nutrients per Serving
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(1-1/2 cups salad)
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Calories
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50
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Calories from Fat
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25 %
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Total Fat
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2 g
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Saturated Fat
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<1 g
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Carbohydrate
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8 g
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Fiber
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3 g
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Protein
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3 g
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Sodium
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8 mg
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Dietary exchanges
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1-1/2 Vegetable
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1/2 Fat
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