Warm Roasted Vegetable Salad

Name: Warm Roasted Vegetable Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 cups, 4-6 serving(s)
Ingredients: 2 cups asparagus, cut into 2 inch pieces; 2 cups button mushrooms; 12 cherry tomatoes; 2 tablespoons olive oil; salt; pepper; 1/4 cup olive oil; 3 tablespoons red wine vinegar; 2 tablespoons shallots, minced; 1 -2 tablespoon horseradish; 1 tablespoon parsley, minced; 1 tablespoon honey; salt; pepper; 4 cups mesclun

(8)

Recipe by MamaJ

I found this recipe in Cuisine at Home. This wonderful side dish is just a bit different from anything else I have tried. It combines roasted vegetables with a horseradish vinaigrette served atop salad greens. It is terrific for weekday meals or special company dinners. Enjoy!

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READY IN: 20mins

SERVES: 4-6

YIELD: 6 cups

UNITS: US

INGREDIENTS

Nutrition

2

cups asparagus, cut into 2 inch pieces
2

cups button mushrooms
12

cherry tomatoes
2

tablespoons olive oil
salt
pepper
¹⁄₄

cup olive oil
3

tablespoons red wine vinegar
2

tablespoons shallots, minced
1 -2

tablespoon horseradish
1

tablespoon parsley, minced
1

tablespoon honey
salt
pepper
4

cups mesclun

DIRECTIONS

Preheat oven to 400 degrees.
Prepare vegetables and spread on a baking sheet.
Drizzle with olive oil, stir to coat and season with salt and pepper to taste.
Roast 10 minutes.
Whisk together olive oil through honey. Season to taste with salt and pepper and pour over hot roasted vegetables.
Spoon over mesclun mix just before serving.

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Warm Roasted Vegetable Salad

INGREDIENTS

NUTRITION INFO

DIRECTIONS

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