Roasted Veggies with Salad

One of my favorite go-to items to make when I want something quick to make and still be healthy are roasted veggies on top of a Salad.


What to Do:
Start off by putting the washed and ready to cook veggies you want to roast (my two favorites are asparagus and baby portobello mushrooms) on a baking sheet and drizzle with Olive Oil, and sprinkle with Seasoned Salt. Put them in the oven at 400 degrees for about 10 minutes

I like to start my salad off with mixed spring greens, but of course you can use whatever kind of salad you want ( however fair warning- iceberg lettuce really has no nutritional value)

Then chop up some fresh veggies such as tomatoes, carrots, avocado... and put them on top of the salad to add extra flavor

Take roasted veggies and put on salad, and you'll have a very yummy healthy meal. If you use a lot of roasted veggies, you can get away with not using salad dressing at all if you're trying to cut back on calories, or for something light you could drizzle some olive oil and parmesan cheese.

Enjoy!