Photo: Salad with Roasted Root Vegetable Vinaigrette Recipe
Ingredients
Vinaigrette:
- 1/3 cup extra-virgin olive oil
- 1/4 cup frozen apple juice concentrate, thawed
- 2 tablespoons apple cider vinegar
- 1 teaspoon maple syrup
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 roasted carrot
- 1 roasted parsnip
- 1/2 roasted shallot
Salad:
- 1/2 head romaine lettuce, chopped
- 1/2 head radicchio, chopped
- 1 spear Belgian endive, stemmed and chopped
Directions
For the vinaigrette: Place the oil, apple juice concentrate, vinegar, maple syrup, salt, pepper, carrot, parsnip and shallot in a blender or food processor. Blend until smooth.
For the salad: Place the lettuce, radicchio and endive in a salad bowl. Add the vinaigrette and toss until coated.
Per Serving: Calories: 281; Total Fat: 19 grams; Saturated Fat: 3 grams; Protein: 3 grams; Total carbohydrates: 26 grams; Sugar: 12 grams; Fiber: 7.5 grams; Cholesterol: 0 milligrams; Sodium: 409 milligrams
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review