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Roasted Root Vegetable Salad

Roasted Root Vegetable Salad

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
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Servings

4 Servings

Ingredients

  • 3 pounds assorted potatoes or root vegetables we used baby potatoes, sweet potatoes, andn parsnips
  • 2 tablespoons Lipton onion soup mix
  • 1 tablespoon  extra virgin olive oil such as Colavita
  • 1 tablespoon water
  • ⅓ cup mayonnaise
  • 1 ½ tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 teaspoon Lipton onion soup mix
  • 1 tablespoon boiling hot water
  • ⅓ cup chopped chives
  • ⅓ cup chopped cooked beef bacon or pastrami (optional)

Instructions

  • Root Vegetables:
  • Preheat oven to 375°F. 
  • Lay out root vegetables on baking tray and mix in Lipton onion soup mix, olive oil, and water.
  • Roast in oven at 375°F for 40 minutes or until vegetables are tender.
  • Dressing:
  • Combine all dressing ingredients in a bowl and whisk together.
  • To Assemble:
  • Option 1: Mix the warm roasted vegetables with the dressing, chives, and pastrami and serve immediately.
  • Option 2: Lay out roasted vegetables on plate. Drizzle dressing over the vegetables. Top with chives and pastrami (if using).
  • Nutrition Information for one serving: 305 calories, 18 g fat, 2g saturated fat, 7 mg cholesterol, 438 mg sodium, 3 mg potassium, 32 g carbs, 9 g fiber, 20 g sugar, 3.5 g protein.                   
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