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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 124.3
  • Total Fat: 2.1 g
  • Cholesterol: 6.0 mg
  • Sodium: 569.3 mg
  • Total Carbs: 22.8 g
  • Dietary Fiber: 6.6 g
  • Protein: 8.0 g

View full nutritional breakdown of Roasted Vegetable Salad calories by ingredient
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Roasted Vegetable Salad

Submitted by: YASMINDURAN

Introduction

Easy to make salad, great for a main course lunch or light dinner. This is a recipe inspired by a roasted vegetable salad at Mama Jo's, a local Italian restaurant in Las Vegas. Easy to make salad, great for a main course lunch or light dinner. This is a recipe inspired by a roasted vegetable salad at Mama Jo's, a local Italian restaurant in Las Vegas.
Number of Servings: 4

Ingredients

    2 c. sliced zucchini (about 2 small)
    2 fresh medium red bell peppers
    2 medium summer squash
    4 cloves garlic, minced
    10 spears fresh asparagus
    2 c. fresh mushrooms
    8 Tbsp (1/4 c. fat free italian dressing
    4 t. reduced-fat parmasan cheese

Directions

1. Spray large baking pan with non-stick cooking or olive oil spray.

2. Slice zucchini & summer squash into rounds (or half-rounds if large). Slice red peppers into 1/2 strips. Slice mushrooms into quarters. Cut asparagus into 1-1/2 inch pieces.

3. Layer vegetables shallow layer in baking dish.

4. Bake vegetables at 400 degrees for 20-30 minutes, or until tender.

5. In a bowl, toss roasted vegetables with the fat-free Italian (or fat-free balsamic) salad dressing. Note: 8 Tbsp equals about 1/4 c. salad dressing.

6. Divide roasted vegetables and spinach into equal portions. Serve roasted vegetables on bed of spinach. Sprinkle each serving with 1 t. reduced-fat grated parmesan cheese.

Number of Servings: 4

Recipe submitted by SparkPeople user YASMINDURAN.






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