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Roasted Vegetable Salad

Roasted Vegetable Salad

5
(3)

Did you ever think of roasting frozen vegetables?  Try it...then toss them with some lettuce and a drizzle of balsamic vinegar, and you've got an exquisite salad.

serves 10 (about 1 cup each)

Ingredients

cost per recipe: $2.28

The price is determined by the national average.

  • 16

    ounces (1 package) frozen vegetable blend (broccoli, carrots, red peppers, onion, mushrooms, sugar snap peas)

  • 1

    medium head romaine lettuce, chopped (about 9 cups)

  • 1 1/2

    tablespoons olive oil

  • 1

    tablespoon balsamic vinegar

view nutrition info

How to Make It

Step 1

Heat the oven to 450°F.  Place the vegetables into a roasting pan.  Drizzle with the oil and toss to coat.

Step 2

Roast for 15 minutes or until the vegetables are lightly browned.  Place the lettuce into a large bowl.  Add the vegetables and balsamic vinegar and toss to coat.

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Ratings & Reviews

(3)
  • Kim H.

    October 28, 2010

    Roasted Vegetable Salad

    This dish was very good and I am going to make it again

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  • Michelle P.

    January 23, 2009

    Roasted Vegetable Salad

    It's excellent and very easy. I've made it for the main course many times.

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    (0) (0)
  • drothschild

    January 23, 2009

    Roasted Vegetable Salad

    The salad was very tasty and so easy to make, I loved it and so did my family.

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    (0) (0)

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