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Roasted Vegetable Salad with Goat Cheese

See full recipe on: Martha Stewart



Ingredients

2 carrots, cut into 2-inch matchsticks
1 medium zucchini, quartered lengthwise and cut into 1-inch chunks
1 small red onion, cut into wedges, layers separated
2 tablespoons olive oil
Coarse salt and ground pepper
1 tablespoon sherry or balsamic vinegar
1 small head boston lettuce, torn into bite-size pieces
1/4 cup crumbled goat cheese (1 ounce)

Nutrition 1 servings

Per Serving % Daily Value
Calories 466
Fat 34g 52%
Carbs 32g 10%
Protein 11g 23%
Fiber 8g 35%
Cholesterol 13mg 4%
Sodium 215mg 8%
     
Fat
Carbs
Protein

Preparation






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