Roasted Vegetable Salad

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0.7 min read
roasted vegetable salad

Roasted Vegetable Salad

Course: Lunch, Main Course, Main Dish, Salad, Vegetarian
Cuisine: American, Vegan, Vegetarian
Yield: 2 cups per serving


  • 1 carrot peeled and diced into medium size pieces
  • 1 head broccoli cut into large florets
  • 1 head cauliflower cut into large florets
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 tablespoons garlic chopped
  • 1/2 teaspoon oregano fresh and chopped
  • 1/2 cup Pritikin Heavenly Horseradish Balsamic Salad Dressing


  • Pre-heat oven to 400 degrees.
  • Rinse vegetables and drain.
  • In a large bowl toss vegetables with garlic, oregano and ¼ cup Pritikin Heavenly Horseradish Balsamic Salad Dressing.
  • Pour on a large baking tray and bake for 8 minutes.
  • Remove and cool.
  • Chill and serve with remainder of dressing as a salad.


Goes great as a side dish if served hot
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