Penn Herb Wellness Guide
Chilled Roasted Vegetable Salad with Horseradish-Dijon Dressing
Ingredients
- 1/2 lb broccolini, trimmed
- 1/2 lb baby portabella mushrooms, quartered
- 1/2 lb asparagus, trimmed
- 1/2 lb green beans, trimmed
- 2 med yellow squash, halved lengthwise and thickly sliced
- 1 red bell pepper, sliced
- 1 Tbs olive oil
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp pepper
- 2 Tbs Dijon mustard
- 1 Tbs horseradish
- 1/3 cup water
Directions
- Combine vegetables in a large bowl. Add olive oil, salt, garlic powder, and pepper; toss to combine.
- Spread vegetables onto foil-lined baking sheets. Bake at 425F for 15 minutes, or until vegetables are crisp-tender and lightly roasted.
- Let vegetables come to room temperature and then transfer to the refrigerator.
- While the vegetables chill, whisk together the mustard, horseradish, and water. Pour the dressing over the vegetables and toss until combined.
- Chill dressed vegetables until serving.
Nutrition Facts
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.