The Season’s Best Fresh Roasted Vegetable Salad
Ingredients
- 1 pound (2 cups) asparagus, cut into long bite-size pieces
- 2 zucchinis, sliced
- 1 red pepper, cleaned and cut into bite-size chunks
- 1 yellow or orange pepper cut into bite-size chunks
- 1 red onion, sliced in half and cut into quarters
- Cooking spray, such as olive oil
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 bag spring mix or field greens
- 1 cup fresh corn, cut off the cob, about 2 cobs
- ¼ cup Cardini Light Caesar Vinaigrette, Girards’s Light Caesar or Ken’s Steak House Lite Caesar Vinaigrette, see shopping tips
- 1-2 tablespoons red wine or balsamic vinegar, to taste
Instructions
- Preheat oven to 400 degrees.
- Coat a baking sheet with cooking spray. Spread vegetables on baking sheet. Drizzle olive oil all over top. Toss vegetables to coat. Spread out over the pan. Sprinkle lightly with salt and pepper.
- Roast in oven until vegetables are soft. This can take up to 35-45 minutes. Remove from oven.
- In a large serving bowl, add spring mix. Top with warm grilled vegetables and corn kernels. Toss with salad dressing and vinegar.
- Serve at once or cook vegetables and refrigerate. When ready to serve, heat them in microwave. Add to salad, toss with dressing, vinegar and serve.
Nutrition
Serving: 1side saladCalories: 83kcalCarbohydrates: 12gProtein: 3gFat: 3gSodium: 310mgFiber: 3gSugar: 2gPlus Points: 2