fbpx

Mixed Greens Salad with Roasted Vegetables

Salad greens and vegetables are full of nutrients, so it’s a good idea to eat them often. To make salad greens taste even better, roast the vegetables. If you serve warm roasted vegetables on top of salad greens, your average salad will turn into an enticing healthful dish.

Mixed Greens Salad with Roasted Vegetables
Mixed Greens Salad with Roasted Vegetables
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Salad greens and vegetables are full of nutrients, so it’s a good idea to eat them often. To make salad greens taste even better, roast the vegetables. If you serve warm roasted vegetables on top of salad greens, your average salad will turn into an enticing healthful dish.
Servings
4 people
Servings
4 people
Mixed Greens Salad with Roasted Vegetables
Mixed Greens Salad with Roasted Vegetables
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Salad greens and vegetables are full of nutrients, so it’s a good idea to eat them often. To make salad greens taste even better, roast the vegetables. If you serve warm roasted vegetables on top of salad greens, your average salad will turn into an enticing healthful dish.
Servings
4 people
Servings
4 people
Ingredients
Servings: people
Units:
Instructions
  1. Lightly marinate and season the fennel, onions, and cauliflower in the Secolari Basil Olive Oil and Secolari Mystic Peach Vinegar before roating. Roast in a 400F preheated oven and bake 8-10 minutes and turning once. The vegetables should be lightly golden.
  2. Arrange the mixed greens on the platter and top with the marinated roasted vegetables.
Share this Recipe

Wordpress site Developed by Ninja Creative Marketing