The Season’s Best Fresh Roasted Vegetable Salad
By: Skinny Kitchen
Diet:
Low Fat
Vegetarian
Low Calorie
Gluten-Free
Vegan
Dairy-Free
High Fiber
Cuisine:
American
Meal type:
Side Dish
A delightful and healthy roasted vegetable salad featuring a mix of fresh seasonal vegetables, spring mix, and corn kernels, tossed with a light dressing and vinegar.
| Prep | Cook | Steps | Servings | Cooking level |
|---|---|---|---|---|
| 15 m | 40 m | 5 | 8 | Beginner |
Ingredients
| 1 pound |
asparagus
cut into long bite-size pieces
|
| 2 |
zucchini
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
|
| to taste |
cooking spray
such as olive oil
|
| 1 tbsp |
olive oil
|
| to taste |
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
|
| 1½ tbsp |
red wine or balsamic vinegar
to taste
|
Skinny Kitchen
Nancy Fox
https://www.skinnykitchen.comWelcome to Skinny Kitchen, where delicious food can be part of a healthy lifestyle. Imagine decadent-tasting foods we all love but with a twist, they’re Skinnyfied! Recipes include nutrition facts, skinny tips, and food finds.
Instructions
This recipe was provided by Skinny Kitchen. The original recipe steps can be found here.
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