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Roasted Vegetable Salad

Today I am sharing a light and refreshing salad recipe with you. I adapted it from an email recipe I received from Taste of Home. The dressing is very light tasting but has great flavors. Use any vegetables you have on hand to make this delicious salad! Enjoy!

Debbi K.

Roast 1 cup fresh green beans with

1 carrot peeled and 4 stalks asparagus. I cut my pieces into bite size before roasting. Roast at 375 for 30 minutes with salt, pepper and a little olive oil.

While the vegetables are roasting cut 2 mini cucumbers and 1 Roma tomato. Place in a bowl.

When roasting is done, let veggies cool then add to the cucumbers and tomatoes. Pour dressing over and allow to sit in the refrigerator for about an hour.

Dressing: (I only used 1/2 the dressing)

1/2 cup olive oil

2 TBSP apple cider vinegar

1 TBSP fresh lemon juice

1 tsp. Dijon mustard

garlic powder, ground mustard, salt and pepper. I used 1/4 to 1/2 tsp. each. Shake all ingredients together in a small mason jar.

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