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    You are in: Home / Recipes / Roasted Vegetable Salad Recipe
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    Roasted Vegetable Salad

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    45 mins

    25 mins

    Paris D's Note:

    Vegetables and potatoes make a great side dish.

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    Ingredients:

    Servings:

    Units: US | Metric

    DRESSING

    Directions:

    1. 1
      In a large bowl, combine the first five ingredients. Drizzle with 1/4 cup oil; sprinkle with salt and pepper and toss to coat.
    2. 2
      Place in two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 425° for 20-25 minutes or until potatoes are tender.
    3. 3
      Meanwhile, in a large skillet, saute asparagus in remaining oil until tender. Add garlic and pepper flakes; cook 1 minute longer.
    4. 4
      In a large bowl, stir together tomatoes, cheese, basil, asparagus and roasted vegetable mixture.
    5. 5
      Combine oil and vinegar; drizzle over mixture and toss to coat.

    Ratings & Reviews:

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    Nutritional Facts for Roasted Vegetable Salad

    Serving Size: 1 (303 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 304.5
     
    Calories from Fat 157
    51%
    Total Fat 17.4 g
    26%
    Saturated Fat 3.8 g
    19%
    Cholesterol 10.7 mg
    3%
    Sodium 271.9 mg
    11%
    Total Carbohydrate 33.8 g
    11%
    Dietary Fiber 5.3 g
    21%
    Sugars 4.3 g
    17%
    Protein 7.5 g
    15%

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