Roasted Vegetable Salad

  • Servings: 8


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


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