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Roasted Vegetable Salad with Feta Vinaigrette
CALIZONA16Ingredients
80Minutes
390Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 fresh corn (Cobs – roasted – 35 minutes – cut the kernels off the cobs)
- 2 red peppers (Small, – roasted – 35 minutes – cut in strips)
- 1 red onion (– quarter inch round slices – roasted – 30 minutes)
- 2 cherry tomatoes (Baskets, – roasted – 10 – 15 minutes)
- 2 jalapeno (– thinly sliced and quartered or minced)
- 1/2 cup feta cheese (– crumbled)
- 1/2 cup cilantro (– roughly chopped)
- 1 clove garlic
- 1/4 cup feta cheese (Sheep)
- 1/2 cup extra virgin olive oil
- 2 Tablespoon White Balsamic Vinegar
- 2 Tbsp. champagne vinegar
- 1 1/2 tsp. lemon juice (Fresh Squeezed)
- 1/2 tsp. Dijon mustard
- 1/4 tsp. sea salt
- 1/8 tsp. black pepper
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NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories390Calories from Fat300 |
| % DAILY VALUE |
| Total Fat33g51% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol25mg8% |
| Sodium480mg20% |
| Potassium350mg10% |
| Protein6g |
| Calories from Fat300 |
| % DAILY VALUE |
| Total Carbohydrate17g6% |
| Dietary Fiber3g12% |
| Sugars7g |
| Vitamin A45% |
| Vitamin C140% |
| Calcium15% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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