Roasted Vegetable Salad
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 270.3
- Total Fat: 15.6 g
- Cholesterol: 45.2 mg
- Sodium: 808.5 mg
- Total Carbs: 19.2 g
- Dietary Fiber: 8.4 g
- Protein: 17.9 g
View full nutritional breakdown of Roasted Vegetable Salad calories by ingredient
Introduction
Twist on a traditional (Read:BORING) salad by taking advantage of the taste of oven roasted veggies. This recipe makes enough for a week's work of lunches! Twist on a traditional (Read:BORING) salad by taking advantage of the taste of oven roasted veggies. This recipe makes enough for a week's work of lunches!Number of Servings: 5
Ingredients
-
2.5 cup Brussels sprouts, fresh
1.25 cup, chopped Carrots, raw
1 bunch Broccoli, fresh
1 tbsp Olive Oil
1 dash Salt
1 dash Pepper, black
1 tsp Garlic powder
10 cup Earthbound Farm - Mixed Baby Greens
5 oz Feta Cheese
10 medium slices, cooked (raw pro Bacon, pork, microwaved
1 cup Alfalfa sprouts
Directions
Preheat oven to 350.
Cut Brussel Sprouts and Carrots into bite-sized pieces. Toss with Olive oil, salt, garlic powder and pepper in a bowl and pour onto a baking sheet. Spread out into a single layer. Set bowl to the site and place baking sheet into the oven to cook for 20 minutes.
Chop broccoli into bite-sized pieces and toss in the residual oil and spices in the bowl (you can add a bit more if needed). Add broccoli to the baking dish in the oven, making sure to keep a single layer of vegetables and cook an additional 20 minutes or until all are tender. Allow to cool.
Cook 10 slices of bacon to your desired crispiness. Allow to cool and chop into small pieces.
To serve immediately:
In a large salad bowl add mixed greens. Top with cooled, roasted vegetables, feta, bacon and sprouts. Serve with your choice of dressing.
To portion out
Place 2 cups of greens into 5 storage containers. divide veggie mixture out evenly into containers. Top with feta, bacon and sprouts. Store in refrigerator for up to 5 days. When ready to eat, toss with your choice of dressing.
Serving Size: 5 Servings
Number of Servings: 5
Recipe submitted by SparkPeople user COPPERFIRE952.
Cut Brussel Sprouts and Carrots into bite-sized pieces. Toss with Olive oil, salt, garlic powder and pepper in a bowl and pour onto a baking sheet. Spread out into a single layer. Set bowl to the site and place baking sheet into the oven to cook for 20 minutes.
Chop broccoli into bite-sized pieces and toss in the residual oil and spices in the bowl (you can add a bit more if needed). Add broccoli to the baking dish in the oven, making sure to keep a single layer of vegetables and cook an additional 20 minutes or until all are tender. Allow to cool.
Cook 10 slices of bacon to your desired crispiness. Allow to cool and chop into small pieces.
To serve immediately:
In a large salad bowl add mixed greens. Top with cooled, roasted vegetables, feta, bacon and sprouts. Serve with your choice of dressing.
To portion out
Place 2 cups of greens into 5 storage containers. divide veggie mixture out evenly into containers. Top with feta, bacon and sprouts. Store in refrigerator for up to 5 days. When ready to eat, toss with your choice of dressing.
Serving Size: 5 Servings
Number of Servings: 5
Recipe submitted by SparkPeople user COPPERFIRE952.