Roasted Root Vegetable Salad

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