Special Diets

Chilled Roasted Vegetable Salad with Horseradish-Dijon Dressing

• From: Cooking During Stolen Moments

Ingredients

• 1/2 lb broccolini, trimmed

• 1/2 lb baby portabella mushrooms, quartered

• 1/2 lb asparagus, trimmed

• 1/2 lb green beans, trimmed

• 2 med yellow squash, halved lengthwise and thickly sliced

• 1 red bell pepper, sliced

• 1 Tbs olive oil

• 1 tsp salt

• 1 tsp garlic powder

• 1/2 tsp pepper

• 2 Tbs Dijon mustard

• 1 Tbs horseradish

• 1/3 cup water

Tangy dressing is perfect over chilled, roasted vegetables.

Directions

• Combine vegetables in a large bowl. Add olive oil, salt, garlic powder, and pepper; toss to combine.
• Spread vegetables onto foil-lined baking sheets. Bake at 425°F for 15 minutes, or until vegetables are crisp-tender and lightly roasted.
• Let vegetables come to room temperature and then transfer to the refrigerator.
• While the vegetables chill, whisk together the mustard, horseradish, and water. Pour the dressing over the vegetables and toss until combined.
• Chill dressed vegetables until serving.