Roasted Vegetable Salad

By:
  • Servings: 8

Ingredients:

For the Vegetables:
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 tablespoons olive oil
For the Dressing:
1 tablespoon olive oil
2 tablespoons rice vinegar
2 tablespoons smooth dijon mustard
2 teaspoons honey

Directions:

For Full Recipe Details Go Here: http://diethood.com/2013/06/16/roasted-vegetable-salad/