Roasted Vegetable Salad

With the addition of roasted asparagus, this potato salad tossed with spring greens is hearty enough to hold its own alongside grilled steaks, chops, or chicken.


Roasted Vegetable Salad

by 1  person


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Ingredients
  • 1   pound 
    tiny new potatoes
  •  
    Fresh Herb Vinaigrette
  • 8   ounces 
    fresh asparagus spears
  • 3/4  cup 
    grape tomatoes
  • 6   cups 
    mixed salad greens, such as small romaine, radicchio, arugula, or leaf lettuce
  • 2   ounces 
    thinly sliced prosciutto, cut into strips
  • 1   ounce 
    Asiago cheese, shaved
Fresh Herb Vinaigrette
  • 1/4  cup 
    olive oil
  • 1/4  cup 
    white wine vinegar
  • 1   tablespoon 
    finely chopped red onion
  • 1   tablespoon 
    snipped fresh herbs, such as thyme, basil, and/or oregano
  • 1   
    clove garlic, minced
  • 1/4  teaspoon 
    Dijon-style mustard
  • 1/4  teaspoon 
    kosher salt
  • 1/8  teaspoon 
    ground black pepper

Directions
1.
Preheat oven to 425 degrees F. Scrub potatoes thoroughly; cut in half. In a 13x9x2-inch baking pan, toss potatoes with 2 tablespoons of the Fresh Herb Vinaigrette.
2.
Roast potatoes in the preheated oven for 30 minutes, stirring once halfway through cooking. Meanwhile, wash asparagus. Break off woody bases where spears snap easily. Add the asparagus, tomatoes, and 2 tablespoons more vinaigrette to the pan with potatoes. Roast for 10 minutes more, stirring once.
3.
To serve, arrange salad greens on a large platter. Arrange potatoes, asparagus, and tomatoes on top. Top with strips of prosciutto and shaved Asiago cheese. Serve with remaining Fresh Herb Vinaigrette. Makes 6 side-dish servings.
Fresh Herb Vinaigrette
1.
In a screw-top jar, combine olive oil, white wine vinegar, red onion, fresh herbs, garlic, mustard, salt, and black pepper. Cover and shake well.

Nutrition information
Per Serving: cal. (kcal) 199, Fat, total (g) 12, chol. (mg) 12, sat. fat (g) 3, carb. (g) 17, Monosaturated fat (g) 7, Polyunsaturated fat (g) 1, fiber (g) 3, sugar (g) 3, pro. (g) 7, vit. A (IU) 3498, vit. C (mg) 29, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 97, Cobalamin (Vit. B12) (g) 0, sodium (mg) 404, Potassium (mg) 639, calcium (mg) 81, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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