Roasted Vegetable
Salad
Ingredients
2 cups Asparagus (cut into 2 inch
pieces)
2 cups Button Mushrooms or Small Portabella Mushrooms
12 Cherry Tomatoes
To Taste Salt and Pepper
6 Tbsp Olive Oil (divided)
3 Tbsp Red Wine Vinegar
2 Tbsp Minced Shallots
1-2 Tbsp Prepared Horseradish 1 Tbsp Honey
Directions
Preheat oven to 400o F.
Prepare vegetables and spread on a baking sheet. Drizzle with salt, pepper, and two Tbsp of olive oil.
Roast 10 minutes or until tomato skins split and mushrooms are browned.
Whisk together remaining ingredients and pour over hot roasted vegetables. Serve, and enjoy!
Preheat oven to 400o F.
Prepare vegetables and spread on a baking sheet. Drizzle with salt, pepper, and two Tbsp of olive oil.
Roast 10 minutes or until tomato skins split and mushrooms are browned.
Whisk together remaining ingredients and pour over hot roasted vegetables. Serve, and enjoy!
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