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Roasted Root Vegetable Salad

yield: 4 total time: 55 minutes
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Ingredients

  • roasted vegetables
  • 2 1/2 cups veggies chopped root, I used radishes, carrots, turnips, parsnips and beets
  • 1/4 onion chopped
  • 1/2 teaspoon crushed garlic
  • 1/4 teaspoon thyme
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 1/2 tablespoons white balsamic vinegar
  • 2 tablespoons olive oil
  • 1/4 teaspoon dried mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon oregano
  • 1/4 teaspoon basil
  • 4 cups baby spinach chopped
  • 2 tablespoons blue cheese
  • 2 tablespoons almonds sliced or slivered
  • 2 cups veggies roasted

Nutrition

  • Calories : 200 calories
  • Carbohydrate : 9 grams
  • Cholesterol : 5 milligrams
  • Fat : 17 grams
  • Fiber : 3 grams
  • Protein : 4 grams
  • SaturatedFat : 3 grams
  • Sodium : 380 milligrams
  • Sugar : 4 grams
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