Roast Vegetable Salad with Tahini Lemon Dressing - 20g Carbs, 5.3g Fiber, 4.7g Sugar
Roasted butternut squash, cauliflower and red onion combined with mixed salad leaves and drizzled with a creamy Middle Eastern sesame and lemon dressing.
1/2 cauliflower, cut into florets (3 cups used for nutrition)
2 cups cubed butternut squash
1 red onion, cut into wedges
2 Tbsp extra virgin olive oil
3 cups packed mixed salad leaves
> Tahini Lemon dressing
1/2 clove garlic, minced
1/4 cup tahini (sesame seed paste)
1/3 tsp salt
1/3 tsp ground cumin
2 Tbsp lemon juice
3 Tbsp water
PREHEAT the oven to 450 degrees F/230 degrees C.
TOSS the cauliflower, butternut squash and red onion in the olive oil until well coated.
ARRANGE the vegetables in a single layer on a large baking tray and cook for 10 minutes, then toss, and cook for a further 10 minutes.
WHILE the vegetables cook, place the tahini sauce ingredients into a small bowl and mix thoroughly to combine.
REMOVE the roast vegetables from the oven and allow to cool a little.
PLACE the mixed salad leaves on a serving platter.
ARRANGE the roast vegetables on top and drizzle over the tahini dressing.
Nutrition From: www.caloriecount.about.com
Using 3 cups cauliflower .
Serving Size: 385 g
Nutrition per Serving: 237 Calories, 138 Calories from Fat, 15.3g Total Fat, 2.2g Saturated Fat, 0mg Cholesterol, 240mg Sodium, 590mg Potassium, 20g Total Carbs, 5.3g Dietary Fiber, 4.7g Sugars, 5.1g Protein
Vitamin A 149% - Vitamin C 92% - Calcium 12% - Iron 13%
Nutrition Grade: A
Very high in vitamin A
Very high in vitamin C
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