Roasted Vegetable Salad With Black Pepper Balsamic Vinaigrette | Oregonian Recipes

Name: Roasted Vegetable Salad With Black Pepper Balsamic Vinaigrette | Oregonian Recipes
Ingredients: 2 tablespoons balsamic vinegar; 2 tablespoons flaxseed oil; 1/4 cup apple juice; 1 tablespoon freshly cracked black pepper; 1/4 teaspoon garlic powder; 1 teaspoon Dijon mustard; 2 tablespoons coconut oil; 1/2 pound purple potatoes (or use fingerling or small red potatoes), quartered and cut into 1/2-inch thick slices; 1 sprig rosemary, cut in half; 1-2 cloves garlic, minced; 2 medium zucchinis, cut into 1/2-inch cubes; 1/2 medium eggplant, peeled, cut into 1/2-inch cubes; 4 servings mixed baby greens (about 8-12 cups total); Sea salt and freshly ground black pepper

recipes.oregonlive.com

Tender roasted vegetables are balanced by crisp baby greens, then tossed with a low-fat black pepper vinaigrette for a full-flavor salad that’s filling yet l...

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipes.oregonlive.com.

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Ingredients

2 tablespoons balsamic vinegar
2 tablespoons flaxseed oil
1/4 cup apple juice
1 tablespoon freshly cracked black pepper
1/4 teaspoon garlic powder
1 teaspoon Dijon mustard
2 tablespoons coconut oil
1/2 pound purple potatoes (or use fingerling or small red potatoes), quartered and cut into 1/2-inch thick slices
1 sprig rosemary, cut in half
1-2 cloves garlic, minced
2 medium zucchinis, cut into 1/2-inch cubes
1/2 medium eggplant, peeled, cut into 1/2-inch cubes
4 servings mixed baby greens (about 8-12 cups total)
Sea salt and freshly ground black pepper