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Roasted Vegetable Salad

Katerina, Diethood
  • 50 minutes
  • Serves 8

INGREDIENTS

1

- pound large brussels sprouts (, quartered)

1

- pound asparagus (, ends trimmed)

2

red bell peppers (, julienned)

3 cups

roughly chopped red cabbage

1 cup

cherry tomatoes

salt (, to taste)

freshly ground peppercorns (, to taste)

3 tbsp

olive oil

1 tbsp

olive oil

2 tbsp

rice vinegar

2 tbsp

smooth dijon mustard

2 tsp

honey