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The Lake News Online
  • Recipe of the week: Roasted carrot and cauliflower salad

  • Serves 4
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  • Serves 4
    3 cups chopped carrots
    3 cups small cauliflower florets
    3 Tbsp olive oil, divided
    2 Tbsp 0% Greek yogurt
    2 tsp red wine vinegar
    1 clove garlic, minced
    ¼ tsp salt
    6 cups salad greens
    1 can no-salt-added chickpeas, drained
    Preheat oven to 450 degrees. Toss the carrots and cauliflower with 1 Tbsp oil and roast on a baking sheet until the veggies start to lightly brown, about 15-20 minutes. Remove and cool. In a large bowl, whisk the yogurt, vinegar, garlic, salt and remaining oil. Toss in the salad greens and chickpeas. Top with the carrots and cauliflower.
    Nutrition Information: 230 calories, 250 mg sodium, 11 g fat, 28 g carbs, 8 g protein, 9 g fiber

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