Recipe by Chaya Ruchie Schwartz

Crunchy Veggie Salad

Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Tree nuts

Ingredients

Crunchy Veggie Salad

  • 1 tablespoon lemon juice

  • 1/2 tablespoon Tuscanini Balsamic Vinegar

  • 2 tablespoons olive oil

  • honey, for drizzling

  • handful toasted, slivered almonds, for garnish

Directions

1.

Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with Gefen Parchment Paper.

2.

Mix all ingredients together and spread onto a pan in single layer. Roast for 15 minutes. The veggies should still be a little tender.

3.

Remove from oven. Drizzle with honey and return for another five minutes.

4.

Add nuts right before serving.

5.

Serve warm or cold.

About:

Photography and Styling by Faigy Murray www.thevoiceoflakewood.com
(732) 901-5746

Crunchy Veggie Salad

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