Green salad with roasted vegetables
Enrich your lunch salad with leftover roast vegetables
This is a great salad with some leftover oven roast vegetables that can be combined with fresh ingredients to create a new dish. Combining raw and cooked vegetables makes the salad a satisfying yet light meal.
15 min
4 persons
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Start today!Ingredients
1 1/2 cups oven roast vegetables (see link in intro)
A large handful of salad leaves
1 tomato
1 small cucumber
A handful of radishes
1/2 bell pepper
Any herb of your liking, chopped
A handful of walnuts
30 gr feta cheese, optional
For the dressing:
1 tbsp lemon juice
2 tbsp olive oil
Salt and pepper to taste
1/2 tsp mustards
A large handful of salad leaves
1 tomato
1 small cucumber
A handful of radishes
1/2 bell pepper
Any herb of your liking, chopped
A handful of walnuts
30 gr feta cheese, optional
For the dressing:
1 tbsp lemon juice
2 tbsp olive oil
Salt and pepper to taste
1/2 tsp mustards
Preparation
- Arrange the salad leaves in a personal salad bowl.
- Cut fresh vegetables and arrange on top of the leaves. Add chopped herbs.
- Mix all the dressing ingredients in a small bowl and drizzle on to of the salad, toss gently.
- Arrange the roast vegetables on top, scatter the walnuts and crumble the feta (if using).
Hi! My name is Galit Hahn, certified nutritionist an one of the nutrition experts of Renewmyday.
Let me be your guide bringing an indulging culinary world backed with nutritional science and a deeper understanding of the connection between the food we eat and our physical, mental and even spiritual wellbeing.
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