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Roasted Garden Salad

Roasted Garden Salad

Getting bored with summer salads? Switching up the menu can help bring new life to your favorite veggies. In this recipe, the dressing is roasted into the veg, giving this salad some incredible flavor!

(Serves 2-4)

- 1 green pepper, chopped
- 1 red pepper, chopped
- ½ large yellow onion, diced
- ½ cup carrots, thinly sliced
- 2 cloves garlic, minced
- 2 Tbsp Omega Crunch Roasted Garlic Shelled Flax
- 1 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- ¼ tsp fine sea salt or pink Himalayan salt

Method:

Preheat oven 350 F.

Line a baking sheet with parchment paper.

Add all the vegetables to a large bowl. In a small bowl, mix the flax, olive oil, vinegar and salt. Pour the dressing mixture over the vegetables and stir until all the veg is covered in the dressing. Spread the dressed vegetables out on the lined baking sheet. Bake in preheated oven for 60 minutes or until vegetables are tender.

Nutitional Info Per Serving (based on 4 servings):
85 cals, 9g carbs, 6g fat, 2g protein, 4g sugar, 2g fiber

Recipe by Kitchen Caleigh


 

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