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The Season’s Best Fresh Roasted Vegetable Salad

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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.  I’m adding fresh corn from the cob, to add crunch. What makes this salad skinny is using just 1 tablespoon of olive oil while roasting and tossing the entire salad is a small amount of light dressing.  It’s so versatile and can be served as a side dish for any dinner or turned into a main course by adding chicken or cheese.  The skinny for 1 side serving, 83 calories, 3 grams of fat and 2 Weight Watchers POINTS PLUS. This yummy 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, Girards’s Light Caesar 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 vegetables on baking sheet.  Drizzle olive oil all over top.  Toss 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 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, Girard’s or Ken’s.  If you can’t find it use your favorite light Italian 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

SKINNY FACTS: for 1 side salad
83 calories, 3g fat, 3g protein, 12g carbs, 3g fiber, 310mg sodium, 2g sugar
FAT FACTS: for 1 side salad
150 calories, 11g fat, 3g protein, 13g carbs, 3g fiber, 325mg sodium, 1g sugar

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One Response to “The Season’s Best Fresh Roasted Vegetable Salad”

  1. Kristi Rimkus Says:

    Roasted veggies add such a sweet nutty flavor, I can see why people would love this recipe!

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