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Roasted Vegetable Salad

Yield: 6 side-dish servings
Prep 20 mins Bake 425°F 40 mins
Roasted Vegetable Salad
Ingredients
  • 1  pound  tiny new potatoes
  •  Fresh Herb Vinaigrette
  • 8  ounces  fresh asparagus spears
  • 3/4  cup  grape tomatoes
  • 6  cups  mixed salad greens, such as small romaine, radicchio, arugula, or leaf lettuce
  • 2  ounces  thinly sliced prosciutto, cut into strips
  • 1  ounce  Asiago cheese, shaved
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
Ingredients
  • 1/4  cup  olive oil
  • 1/4  cup  white wine vinegar
  • 1  tablespoon  finely chopped red onion
  • 1  tablespoon  snipped fresh herbs, such as thyme, basil, and/or oregano
  • 1  clove garlic, minced
  • 1/4  teaspoon  Dijon-style mustard
  • 1/4  teaspoon  kosher salt
  • 1/8  teaspoon  ground black pepper
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)
  • cal. (kcal) 199,
  • Fat, total (g) 12,
  • chol. (mg) 12,
  • sat. fat (g) 3,
  • carb. (g) 17,
  • Monosaturated fat (g) 7,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 3,
  • sugar (g) 3,
  • pro. (g) 7,
  • vit. A (IU) 3498,
  • vit. C (mg) 29,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 97,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 404,
  • Potassium (mg) 639,
  • calcium (mg) 81,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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