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Fall salad w/slow roasted vegetables

See full recipe on: Honest Cooking



Ingredients

250 gm mesclun mix, aragula or romaine lettuce
1 cup boiled quinoa or cous cous
1/2 cup dried cranberries or raisins
1/2 cup chopped walnuts
1/2 cut roasted pine nuts
2 tablespoons extra virgin olive oil
1 lemon, juiced and zest kept aside
1/4 cup balsamic vinegar
100 gm feta or goat cheese, crumbled
Salt & pepper to taste
2 small aubergines, sliced into 2 inch pieces
10-12 baby carrots, shaved and cut into 2 inch pieces
1/2 cup button mushrooms, halved
2 tablespoons extra virgin olive oil
Salt & pepper to taste

Nutrition 2 servings

Per Serving % Daily Value
Calories 1,150
Fat 63g 97%
Carbs 127g 42%
Protein 30g 61%
Fiber 29g 118%
Cholesterol 44mg 14%
Sodium 1,794mg 74%
     
Fat
Carbs
Protein

Preparation






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