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Roasted Root Vegetable Salad

See full recipe on: Whole Foods



Ingredients

2 cups roasted vegetables, cubed (roasted beets, potatoes, carrots, and sauteed beet greens/spinach)
1/2 cup stale bread, cubed (or plain store bought croutons)
6 walnuts, toasted in a pan and chopped
1 tablespoon washed and thin sliced (white and light green parts only) scallions
1 tablespoon chopped parsley
1 tablespoon olive oil
1/4 teaspoon mustard
1 teaspoon white vinegar
Juice from half a lemon
1/4 teaspoon course salt
5 turns freshly cracked black pepper

Nutrition 2 servings

Per Serving % Daily Value
Calories 198
Fat 11g 17%
Carbs 21g 7%
Protein 5g 10%
Fiber 5g 20%
Cholesterol
Sodium 404mg 16%
     
Fat
Carbs
Protein

Preparation






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