Warm Roasted Vegetable Salad
I found this recipe in Cuisine at Home. This wonderful side dish is just a bit different from anything else I have tried. It combines roasted vegetables with a horseradish vinaigrette served atop salad greens. It is terrific for weekday meals or special company dinners. Enjoy!
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 6
- pepper
- 2 tablespoons olive oil
- salt
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon honey
- 12 cherry tomatoes
- 2 cups button mushrooms
- 1 tablespoon parsley minced
- 2 tablespoons shallots minced
- 2 cups asparagus cut into 2 inch pieces
- 1 -2 tablespoon horseradish
- 4 cups mesclun
- Carbohydrate 15.4036838324281 g
- Cholesterol 0 mg
- Fat 3.99513792001605 g
- Fiber 4.42529173657744 g
- Protein 4.31462083333561 g
- Saturated Fat 0.563044583795816 g
- Serving Size 1 1 cups, 4-6 serving(s) (358g)
- Sodium 22.8984634775392 mg
- Sugar 10.9783920958507 g
- Trans Fat 0.271351250090701 g
- Calories 104 calories
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.
