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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 287.9
  • Total Fat: 15.9 g
  • Cholesterol: 30.0 mg
  • Sodium: 227.7 mg
  • Total Carbs: 29.8 g
  • Dietary Fiber: 7.3 g
  • Protein: 13.2 g

View full nutritional breakdown of ROASTED VEGETABLE SALAD calories by ingredient
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ROASTED VEGETABLE SALAD

Submitted by: INDEJAM09

Introduction

I LOVE THE GRILLED VEGETABLE SALAD AT LONGHORN STEAKHOUSE SO I TRIED COPPYING IT AND IT TURNED OUT GREAT! THIS MAKES 2 GREAT SALADS! I LOVE THE GRILLED VEGETABLE SALAD AT LONGHORN STEAKHOUSE SO I TRIED COPPYING IT AND IT TURNED OUT GREAT! THIS MAKES 2 GREAT SALADS!
Number of Servings: 2

Ingredients

    ngredients:
    Broccoli, fresh, 1 cup,FLOWERETTES
    *Summer Squash, 1 small
    Zucchini, 1 cup, sliced
    Sweet Corn, Fresh, 1/2 cup
    Peppers, sweet, red, fresh, 1/2 cup, sliced
    Green Peppers (bell peppers), 1/2 cup, strips
    Onion Vidalia raw med onion, 1/2 CUP
    Extra Virgin Olive Oil, 1 tbsp
    SPICES MRS DASH - ALL FLAVORS, GENEROUS SPRINKLE
    *ground tumeric, 1 tsp
    VEGE ALDI LITTLE SALAD BAR SPRING MIX 4 CUPS
    DAIRY KROGER CHEDDAR AND MON. JACK CHEESE 1/4 CUP PER, 1/2

Directions

CHOP VEGIES TO THE SIZE YOU LIKE TO EAT AND PUT ALL OF THE CHOPPED VEGE, EXCEPT SALAD GREENS, IN A GALLON SIZE BAGGIE DRIZZLE WITH EVOO AND TOSS. ADD SPICES AND TOSS AGAIN. BAKE AT 400* FOR 50 MINUTES. COOL A BIT BEFORE TOPPING SALAD GREENS. TOP THEN WITH 1/4 CUP SHREDDED CHEESE. I ALSO ADD A COOKED SERVING OF CHICKEN OR SALMON CHOPPED OVER THE SALAD AND THIS RECIPE DOES NOT INCLUDE THOSE CALORIES.
IF YOU WANT A SMALLER SALAD OR YOU ONLY USE 1/2 THE VEGIES FOR 1 SALAD YOU CAN BAG AND REFRIGERATE FOR A LATER SALAD.

Number of Servings: 2

Recipe submitted by SparkPeople user INDEJAM09.






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