German Harvest Salad

Name: German Harvest Salad
Prep time: 20 min
Cook time: 25 min
Ingredients: 1 pound white potatoes; 0.5 cup strips or slices carrots; 0.5 cup, chopped red bell peppers; 1 cup green snap beans; 1 cup asparagus; 4 cup raw spinach; 2 cup romaine lettuce; 1 tablespoon Dijon Mustard; 2 tablespoon maple syrup; 0.25 cup cider vinegar; 0.25 cup olive oil; 2 tablespoon dill weed; 2 tablespoon fresh parsley; 0.5 teaspoon salt; 0.5 teaspoon black pepper

created by frugalnfit on 03/29/2019

https://app.nutriversity.com/recipe/view/540/german-harvest-salad

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Breakfast Snack Lunch Dinner

Amt	Measure	Ingredient	Cal	Carb	Pro	Fat	GI
1	pound	white potatoes white potatoes	426.4	382	38	6	82
1/2	cup strips or slices	carrots carrots	25	23	2	1	43
1/2	cup, chopped	red bell peppers red bell peppers	19	18	3	1	15
1	cup	green snap beans green snap beans	31	28	7	2	15
1	cup	asparagus asparagus	26.8	21	12	1	15
4	cup	raw spinach raw spinach	27.6	17	14	4	0
2	cup	romaine lettuce romaine lettuce	16	12	5	3	15
1	tablespoon	Dijon Mustard Dijon Mustard	15	5	5	5	0
2	tablespoon	maple syrup maple syrup	106.5	106	0	0	54
1/4	cup	cider vinegar cider vinegar	12.5	2	0	0	0
1/4	cup	olive oil olive oil	477.3	0	0	486	0
2	tablespoon	dill weed dill weed	15.7	14	5	2	0
2	tablespoon	fresh parsley fresh parsley	2.7	2	1	1	15
1/2	teaspoon	salt salt	0	0	0	0	0
1/2	teaspoon	black pepper black pepper	2.9	3	0	0	0
Totals: 1237 Calories		Balance: 51-7-42	1204.4	633	92	512	63

This recipe does not have makes information.

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.