Monday, June 25, 2012

80--- Roasted Veggie Tray Leftover Salad with Creamy Balsamic Dressing

Whenever we host a party that involves a veggie tray (yes, the pre-packaged ones, not the "I spent three hours cutting these veggies" ones) we always end up with leftover broccoli and carrots.  The sugar snap peas and cherry tomatoes are gone like yesterday's garbage.  And while snacking on these raw veggies over the next several days is good-- even I will admit that it gets a bit boring!

This is a recipe that will use up those leftover veggies and make a lovely side dish for your family.

Roasted Veggie Tray Leftover Salad
Serves 4

4 cups leftover veggies, chopped into 1" pieces or smaller
1 tsp olive oil
1/2 tsp seasoning salt

1/4 cup light sour cream
2 1/2 tsp balsamic vinegar
1 tsp water
1/4 tsp dried dill
1/4 tsp fresh ground black pepper
1/4 tsp celery seeds
1/4 tsp garlic powder

Preheat oven to 400 degrees.  Place veggies into a large baking dish, then drizzle with olive oil and sprinkle with seasoning salt.  Toss to coat, then bake for 15-20 minutes, stirring once halfway through cooking.

Remove veggies from oven and place into a shallow bowl.  Cool in refrigerator for 2 hours.

For dressing: whisk together all ingredients and place in a covered container in refrigerator while veggies chill.

Just prior to serving, stir dressing into veggies.

Nutrition Info per 1 cup serving: 73 calories, 2.5 g fat, 2 g protein, 8 g carbohydrates, 3 g fiber

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