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Recipe Name: Roasted Vegetables Salad  
 
Category: Low Fat

 

Prep Time Cook Time Serves
15 mins 30 mins 2
 

 

Ingredients:

Carrots peeled and thinly sliced   250 g
Medium onion, thinly sliced   1
Sweet red peppers cut into 1/4-inch slices   1
Fat-free Italian dressing   1 tbsp
Salt   1/2 tsp
Lemon-pepper seasoning   1/4 tsp
Balsamic vinegar   1 tbsp
 

Method:

  • Preheat oven to 375 degrees. Line a large shallow baking pan with foil and spray with nonstick cooking spray.
  • In a large bowl toss all ingredients together; spread on a baking sheet. Roast for 25 to 30 minutes, tossing after 15 minutes, until nicely browned and caramelized. Serve as a side dish, hot or at room temperature.
 
Tags:   low sodium, turnip, mushroom, high fiberRoasted Vegetables Salad, spray , baking , large , minutes , thinly , toss , bowl , ingredients , together; , nonstick , sliced , shallow , tsp , pan , foil , spread , sheet , serve , dish , hot
 
Suggested Variation
There is no suggested variation for this recipe
 
 
 
roasted-vegetables-salad
 
 
Nutrition Facts
 
Serving Size   1 plate
 
Amount Per Serving
Calories 103 Calories from Fat 0
% Daily Value'
Total Fat  0 0
Saturated Fat  0 0
Trans Fat  0  
Cholesterol  0 0
Sodium  174 mg 7%
Total Carbohydrate  23 g 8%
Dietary Fiber   6 g 24%
Sugars   13 g  
Protein   2 g
Vitamin A   465%   * Vitamin C   146%
Calcium   6% * Iron   5%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs