Roasted Veggie Cobb Salad
Roasted Veggie Cobb Salad is a flavorful salad full of roasted carrots, radishes, onions, mushrooms, bell peppers and topped with balsamic dressing.
For the Veggies:
- 2 tablespoon olive oil
- 1 cup mushrooms
- 1 cup bell peppers sliced
- 1 cup radishes sliced
- 1 small onion quartered
- ½ cup asparagus chopped
- ½ cup baby carrots halved
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon pepper
For the Salad:
- 4 hard boiled eggs
- 4 slices bacon cooked
- 8 cups spring mix lettuce
- balsamic vinegar or vinaigrette
Preheat the oven to 425 degrees. Line a baking sheet with foil.
In a large bowl toss together the mushrooms, bell peppers, radishes, onion, asparagus and carrots with the olive oil, Italian seasoning, salt and pepper.
Spread the vegetables out in an even layer on the prepared baking sheet.
Bake for 20 minutes or until lightly charred and fork tender.
Assemble the salads by placing the lettuce into bowls. Divide all of the roasted veggies between the bowls. Add 1 hard boiled egg and 1 slice of bacon to each salad.
Season to taste with salad dressing.
Calories: 254kcalCarbohydrates: 21gProtein: 15gFat: 14gSaturated Fat: 3gCholesterol: 187mgSodium: 805mgPotassium: 1298mgFiber: 9gSugar: 8gVitamin A: 38824IUVitamin C: 97mgCalcium: 238mgIron: 6mg
Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.