German Harvest Salad
Amt | Measure | Ingredient | Cal | Carb | Pro | Fat | GI |
---|---|---|---|---|---|---|---|
1 | pound | white potatoeswhite potatoes | 426.4 | 382 | 38 | 6 | 82 |
1/2 | cup strips or slices | carrotscarrots | 25 | 23 | 2 | 1 | 43 |
1/2 | cup, chopped | red bell peppersred bell peppers | 19 | 18 | 3 | 1 | 15 |
1 | cup | green snap beansgreen snap beans | 31 | 28 | 7 | 2 | 15 |
1 | cup | asparagusasparagus | 26.8 | 21 | 12 | 1 | 15 |
4 | cup | raw spinachraw spinach | 27.6 | 17 | 14 | 4 | 0 |
2 | cup | romaine lettuceromaine lettuce | 16 | 12 | 5 | 3 | 15 |
1 | tablespoon | Dijon MustardDijon Mustard | 15 | 5 | 5 | 5 | 0 |
2 | tablespoon | maple syrupmaple syrup | 106.5 | 106 | 0 | 0 | 54 |
1/4 | cup | cider vinegarcider vinegar | 12.5 | 2 | 0 | 0 | 0 |
1/4 | cup | olive oilolive oil | 477.3 | 0 | 0 | 486 | 0 |
2 | tablespoon | dill weeddill weed | 15.7 | 14 | 5 | 2 | 0 |
2 | tablespoon | fresh parsleyfresh parsley | 2.7 | 2 | 1 | 1 | 15 |
1/2 | teaspoon | saltsalt | 0 | 0 | 0 | 0 | 0 |
1/2 | teaspoon | black pepperblack pepper | 2.9 | 3 | 0 | 0 | 0 |
Totals: 1237 Calories | Balance: 51-7-42 | 1204.4 | 633 | 92 | 512 | 63 |
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Active Time: 20 minutes
Total Time: 45 minutes
Preheat oven to 400 degrees.
Dice potatoes, slice carrots, chop peppers, dice asparagus.
In a large roasting pan, toss carrots, potatoes, green beans, bell pepper, and asparagus in oil.
Roast in oven for 10-15 minutes until softened and potatoes are lightly browned. Let cool to room temperature.
While veggies are roasting, mix maple syrup (optional, omit for Whole30), vinegar, olive oil, dill, parsley, salt and pepper together. Blend to combine.
Once veggies are cooled, layer spinach and romaine in a salad bowl and top with roasted vegetables. Drizzle salad dressing on top and serve.
Dice potatoes, slice carrots, chop peppers, dice asparagus.
In a large roasting pan, toss carrots, potatoes, green beans, bell pepper, and asparagus in oil.
Roast in oven for 10-15 minutes until softened and potatoes are lightly browned. Let cool to room temperature.
While veggies are roasting, mix maple syrup (optional, omit for Whole30), vinegar, olive oil, dill, parsley, salt and pepper together. Blend to combine.
Once veggies are cooled, layer spinach and romaine in a salad bowl and top with roasted vegetables. Drizzle salad dressing on top and serve.
Categories
Lifestyles
This recipe is based on http://frugalnfit.com/german-harvest-salad