Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Oxmoor House January 2001

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Recipe Summary

Yield:
12 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • Combine 1/4 cup salad dressing, 2 teaspoons olive oil, 1/2 teaspoon salt, fennel bulb, and next 4 ingredients in a large bowl, tossing to coat. Spread vegetable mixture evenly in a roasting pan coated with cooking spray. Roast at 450° for 45 minutes or until vegetables are tender, stirring occasionally. Set aside.

  • Place salad greens in a large bowl. Add remaining 1/4 cup salad dressing, 1 1/2 teaspoons olive oil, 1/4 teaspoon salt, and balsamic vinegar; toss well. Add roasted vegetable mixture, tossing gently.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

77 calories; fat 1.7g; saturated fat 0.2g; protein 2.5g; carbohydrates 14.8g; iron 1.6mg; sodium 299mg; calories from fat 20%; fiber 2g; calcium 103mg.
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