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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