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Roasted Vegetable Salad

With the addition of roasted asparagus, this potato salad tossed with spring greens is hearty enough to hold its own alongside grilled steaks, chops, or chicken.

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  • Yields: 6 side-dish servings
  • Prep: 20 mins
  • Bake: 40 mins 425°F

Roasted Vegetable Salad

Directions

  1. Preheat oven to 425 degrees F. Scrub potatoes thoroughly; cut in half. In a 13x9x2-inch baking pan, toss potatoes with 2 tablespoons of the Fresh Herb Vinaigrette.
  2. Roast potatoes in the preheated oven for 30 minutes, stirring once halfway through cooking. Meanwhile, wash asparagus. Break off woody bases where spears snap easily. Add the asparagus, tomatoes, and 2 tablespoons more vinaigrette to the pan with potatoes. Roast for 10 minutes more, stirring once.
  3. To serve, arrange salad greens on a large platter. Arrange potatoes, asparagus, and tomatoes on top. Top with strips of prosciutto and shaved Asiago cheese. Serve with remaining Fresh Herb Vinaigrette. Makes 6 side-dish servings.

Fresh Herb Vinaigrette

Directions

  1. In a screw-top jar, combine olive oil, white wine vinegar, red onion, fresh herbs, garlic, mustard, salt, and black pepper. Cover and shake well.

Nutrition Facts (Roasted Vegetable Salad)

  • Per serving:
  • 199 kcal cal.,
  • 12 g fat
  • (3 g sat. fat,
  • 1 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 12 mg chol.,
  • 404 mg sodium,
  • 17 g carb.,
  • 3 g fiber,
  • 3 g sugar,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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