Ingredients
- Greens Of choice: arugula, kale, lettuce, spinach
- Vegetables Of choice: radishes, asparagus, green onion, green beans, peas
- 4 Tablespoons Olive Oil
- 2 Tablespoons Lemon Juice Or another citrus juice, or vinegar
- Salt To taste
- Ground Black Pepper To taste
- Fresh Herbs Of choice, optional
Equipment
- Oven
- Baking Sheet
- Covered Jar Or Container
- Salad Bowl
Instructions
- Wash, dry, and cut vegetables into bite size pieces.
- Combine vegetables into a bowl, drizzle with oil and sprinkle with salt and pepper.
- Roast vegetables on a baking sheet in the oven at 425°F for approximately 25 minutes.
- While vegetables are roasting, mix lemon juice, olive oil, salt, and pepper with thinly sliced, fresh herbs in a container with a lid to create the vinaigrette. Shake ingredients to mix.
- Once vegetables are done roasting, add vinaigrette to greens to taste. Plate the greens and scoop roasted vegetables on top of the salad. Top with a sprinkle of toasted seeds or nuts (optional).
Nutrition
Nutrition Facts
Spring Salad with Citrus Vinaigrette
Amount per Serving
Calories
125
Calories from Fat 126
% Daily Value*
Fat
14
g
22
%
Saturated Fat
2
g
13
%
Sodium
1
mg
0
%
Potassium
8
mg
0
%
Carbohydrates
1
g
0
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
1
g
2
%
Vitamin A
1
IU
0
%
Vitamin C
3
mg
4
%
Calcium
1
mg
0
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Citrus, Citrus Vinaigrette, Greens, Kale, Lettuce, Salad, Spinach, Vegetables