German Harvest Salad

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

Amt Measure Ingredient Cal Carb Pro Fat GI
1poundwhite potatoeswhite potatoes426.438238682
1/2cup strips or slicescarrotscarrots25232143
1/2cup, choppedred bell peppersred bell peppers19183115
1cupgreen snap beansgreen snap beans31287215
1cupasparagusasparagus26.82112115
4cupraw spinachraw spinach27.6171440
2cupromaine lettuceromaine lettuce16125315
1tablespoonDijon MustardDijon Mustard155550
2tablespoonmaple syrupmaple syrup106.51060054
1/4cupcider vinegarcider vinegar12.52000
1/4cupolive oilolive oil477.3004860
2tablespoondill weeddill weed15.714520
2tablespoonfresh parsleyfresh parsley2.721115
1/2teaspoonsaltsalt00000
1/2teaspoonblack pepperblack pepper2.93000
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.