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Roasted Vegetable Salad (recipes)


Roasted Vegetable Salad

Yield: Makes 2 servings



Ingredients:



1cup chopped green or yellow bell pepper

1cup cherry tomatoes

1cup thinly sliced carrots

1cup sliced mushrooms

1/2cup chopped white, Vidalia or other sweet onion

2tablespoons pitted and chopped kalamata olives

2teaspoons lemon juice, divided use

1teaspoon olive oil

1teaspoon dried oregano

1/2teaspoon ground black pepper

1teaspoon sugar substitute (optional)

3cups chopped stemmed spinach









Preparation:





1.Preheat oven to 375°F. Toss together on baking sheet green or yellow bell pepper, tomatoes, carrots, mushrooms, onion, olives, 1 teaspoon lemon juice, oil, oregano and black pepper.2.Bake 20 minutes, stirring once. Remove from oven and mix in remaining lemon juice and sugar substitute, if desired. Serve vegetable mixture warm over spinach.









Nutritional Information:







Serving Size: 1/2 of total recipe







Sodium

314 mg







Protein

5 g







Fiber

6 g







Carbohydrate

20 g







Saturated Fat









Total Fat

4 g







Calories from Fat

29 %







Calories

121









Dietary Exchange:







Fat

1







Vegetable

3