Roasted Carrot and Cauliflower Salad - 28g Carbs, 9g Fiber
From: www.nutritionaction.com - Kate Sherwood
Try This Nutrient-Packed Lunch. Quick, easy, nutritious, and delicious! Roast extra veggies to snack on later!
Add a handful of fresh herbs—try dill, mint, and cilantro—to your salad greens and watch the flavor blossom.
Prep: 30 min
3 cups chopped carrots
3 cups small cauliflower florets
1 Tbsp PLUS 2 Tbsp extra-virgin olive oil
2 Tbsp 0% Greek yogurt
2 tsp red wine vinegar
1 clove garlic, finely minced
1/4 tsp kosher salt
6 cups salad greens
1/2 (15 oz can) no-salt-added chickpeas, drained
Preheat the oven to 450 degrees F.
Toss the carrots and cauliflower with 1 Tbsp of the olive oil on a rimmed baking sheet. Roast until lightly browned in spots, 15-20 minutes. Remove and allow to cool.
In a large bowl, whisk the yogurt, vinegar, garlic, and up to 1/4 tsp of salt with the remaining 2 Tbsp of olive oil.
Toss the salad greens and chickpeas with the dressing. Top with the carrots and cauliflower.
Serves: 4
Serving Size: 3 cups
Nutrition per Serving: 230 Calories, 11g Total Fat, 1.5g Saturated Fat, 250mg Sodium, 8g Protein, 28g Carbs, 9g Fiber
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