MY UNDERGROUND VEGETABLE SALAD
Oven-roasting root vegetables is a delicious way to get the most out of these earthy treats, bringing out their subtle sweetness. Serving them over endive with a homemade vinaigrette is just a bonus! -Peter Halferty, Corpus Christi, Texas
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 8 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 400°. In a large bowl, combine the first five ingredients. Add oil and salt; toss to coat. Transfer to a greased shallow roasting pan. Roast 30-35 minutes or until vegetables are tender, stirring occasionally. Add tomatoes; bake 10 minutes longer., Place endive in a large bowl. In a small bowl, whisk the first eight vinaigrette ingredients. Gradually whisk in oil until blended. Pour over endive; toss to coat. Divide endive among eight plates; top with roasted vegetables.
Nutrition Facts : Calories 261 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 261mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 7g fiber), Protein 4g protein.
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Dalfiyore Adenka
[email protected]This salad is a great way to get your daily dose of vegetables.
M Mediaverse
[email protected]This salad is a great make-ahead lunch option.
Irfan Gill
[email protected]This salad is really healthy and delicious.
Adeel Abass
[email protected]This salad is a great way to use up leftover roasted vegetables.
hatchetman7707
[email protected]This salad is a great make-ahead lunch option. It's also a really healthy and delicious meal.
Martine Fields
[email protected]This salad is really easy to make, and it's a great way to get your daily dose of vegetables.
Storage Netto
[email protected]This salad is a great way to use up leftover roasted vegetables. It's also a really healthy and delicious meal.
Mahmud ul Hasan Nehan
[email protected]I love the combination of roasted vegetables and lentils in this salad. It's a really hearty and satisfying meal.
Raman Khatiwada
[email protected]This salad is a great make-ahead lunch option. I made it on Sunday, and it was still fresh and delicious on Tuesday.
Khan Bro
[email protected]This salad is really easy to make, and it's a great way to get your daily dose of vegetables. I love the roasted vegetables, and the dressing is really light and flavorful.
Harrison Ayweya
[email protected]I made this salad for a potluck, and it was a big hit. Everyone loved the unique flavor combination. I especially liked the roasted parsnips. They added a nice sweetness to the salad.
ALLEY BOY
[email protected]This salad is a great way to use up leftover roasted vegetables. I had some roasted beets and carrots, and they were perfect in this salad. The dressing is also really good. I used a little less vinegar than the recipe called for, and it was still pl
Menes Robenson
[email protected]I'm always looking for new and exciting salad recipes, and this one definitely fits the bill. The combination of roasted vegetables, lentils, and feta cheese is really delicious. I also love the fact that it's a make-ahead salad, so I can have it on
Trey Rambo
[email protected]This salad was a hit at my dinner party! Everyone loved the unique combination of flavors and textures. The roasted vegetables were perfectly tender and flavorful, and the dressing was light and tangy. I will definitely be making this salad again.