A good roasted vegetable salad, especially one with a variety of perfectly cooked vegetables and mixed with greens, is a thing of beauty.  Tossed with a light flavorful dressing adds the finishing touch.  We’re adding fresh corn right from the cob at the end because we love the added crunch. What makes ours skinny is using just 1 tablespoon of olive oil while roasting and tossing the entire salad is a small amount if light dressing.   We just adore this flavorful salad.  It’s so versatile and can be served as a side dish for any barbecue or turned into a main course by adding chicken or cheese.  The skinny for one side serving is 83 calories, 3 grams of fat and 2 Weight Watchers POINTS PLUS. A regular side serving has 150 calories and 11 grams of fat.  Our summer salad is not only good, it’s good for you!

Prep Time: 15 minutes
Roast Time: 40 minutes

Ingredients

1 pound (2 cups) asparagus, cut into long bite-size pieces

2 zucchini, sliced

1 red pepper, cleaned and cut into bite-size chunks

1 yellow or orange pepper cut into bite-size chunks

1 red onion, sliced in half and cut into quarters

Cooking spray, such as olive oil

1 tablespoon olive oil

Salt and pepper, to taste

1 bag spring mix or field greens

1 cup fresh corn cut off the cob, about 2 cobs

¼ cup Cardini Light Caesar Vinaigrette or Ken’s Steak House Lite Caesar Vinaigrette, see shopping tip

1-2 tablespoons red wine or balsamic vinegar, to taste

Instructions

1. Preheat oven to 400 degrees.

2. Coat a baking sheet with cooking spray.  Spread the vegetables on the baking sheet.  Drizzle the olive oil all over the top.  Toss the vegetables to coat. Spread out over the pan.  Sprinkle lightly with salt and pepper

3. Roast in oven until vegetables are soft.  This can take up to 35-45 minutes.  Remove from oven.

4.  In a large serving bowl add the spring mix.  Top with warm grilled vegetables and corn kernels.  Toss with salad dressing and vinegar.

5. Serve at once or cook vegetables and refrigerate.  When ready to serve, heat them in microwave.  Add to salad, toss with dressing, vinegar and serve.

Makes 8 side salads or 4 main-course salads

Healthy Benefits
Asparagus is high in folic acid, potassium, fiber, thiamin, and vitamins A, B6, and C.

Zucchini contains folate, vitamin C and beta-carotene.

Red and yellow bell peppers are good sources of vitamins C and A.  They also contain a fair amount of folate and vitamins B6.

Shopping Tip

Most supermarkets carry Cardini’s Light Caesar Vinaigrette or Ken’s.  If you can’t find it use your favorite light Italian style dressing.

Prep Tip
The vegetables can be roasted a day in advance and reheated just before adding to the salad.

Weight Watchers Points (old points) 1
Weight Watchers POINTS PLUS 2

This entry was posted Wednesday, June 15th, 2011 at 6:31 am and is filed under Recent, Recipes. You can leave a response, or trackback from your own site.