My Underground Vegetable Salad Recipes
MY UNDERGROUND VEGETABLE SALAD
Oven-roasting root vegetables is a delicious way to get the most out of these earthy treats, bringing out their subtle sweetness. Serving them over endive with a homemade vinaigrette is just a bonus! -Peter Halferty, Corpus Christi, Texas
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 8 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 400°. In a large bowl, combine the first five ingredients. Add oil and salt; toss to coat. Transfer to a greased shallow roasting pan. Roast 30-35 minutes or until vegetables are tender, stirring occasionally. Add tomatoes; bake 10 minutes longer., Place endive in a large bowl. In a small bowl, whisk the first eight vinaigrette ingredients. Gradually whisk in oil until blended. Pour over endive; toss to coat. Divide endive among eight plates; top with roasted vegetables.
Nutrition Facts : Calories 261 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 261mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 7g fiber), Protein 4g protein.
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