Roasted Vegetable Salad with Creamy Dairy Dressing

Elky Friedman December 19, 2023

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109

50m 6

Easy Vegetarian Pescatarian Dairy

Contains: Dairy, Soy, Egg, Gluten

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Ingredients

Roasted Vegetable Salad

1 sweet potato, diced
1 small eggplant, cubed, salted, rinsed, and dried
12 ounces baby bella mushrooms, sliced
1 red onion, sliced in thin rounds
nonstick cooking spray, such as Glicks Cooking Spray
salt, to taste
Italian seasoning, to taste
12–16 ounces romaine lettuce
Parmesan cheese, for sprinkling

Dressing

3/4 cup Gefen Light Mayonnaise
2 tablespoons vinegar
1 tablespoon Glicks Soy Sauce
1 and 1/2 tablespoons Truvia (or other sweetener)
1 tablespoon mustard
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
1/2 teaspoon salt
2 and 1/2 tablespoons grated Parmesan cheese

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Directions

Preheat oven to 400 degrees Fahrenheit. Line two baking sheets with Gefen Parchment Paper and spray with nonstick cooking spray.
Place the sweet potato and eggplant pieces on one baking sheet.
Place the mushroom and onion slices on the other baking sheet.
Spray vegetables with nonstick cooking spray and sprinkle with salt and Italian seasoning.
Roast mushrooms and onions for 20 minutes. Roast sweet potato and eggplant for 30 minutes.
Meanwhile, prepare the dressing: Mix all dressing ingredients to combine.
In a large bowl, toss the lettuce with the roasted vegetables. Add the dressing and toss again. Sprinkle with Parmesan cheese and serve.

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1 Comment

Rochel Schneid • 2 years ago

Roasted Vegetable Salad with Creamy Dairy Dressing

Elky Friedman

Whisk by Ami Magazine

Ingredients

Roasted Vegetable Salad

1 sweet potato, diced
1 small eggplant, cubed, salted, rinsed, and dried
12 ounces baby bella mushrooms, sliced
1 red onion, sliced in thin rounds
nonstick cooking spray, such as Glicks Cooking Spray
salt, to taste
Italian seasoning, to taste
12–16 ounces romaine lettuce
Parmesan cheese, for sprinkling

Dressing

3/4 cup Gefen Light Mayonnaise
2 tablespoons vinegar
1 tablespoon Glicks Soy Sauce
1 and 1/2 tablespoons Truvia (or other sweetener)
1 tablespoon mustard
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
1/2 teaspoon salt
2 and 1/2 tablespoons grated Parmesan cheese

Directions

Step 1 - Prepare the Salad and Dressing

Preheat oven to 400 degrees Fahrenheit. Line two baking sheets with Gefen Parchment Paper and spray with nonstick cooking spray.
Place the sweet potato and eggplant pieces on one baking sheet.
Place the mushroom and onion slices on the other baking sheet.
Spray vegetables with nonstick cooking spray and sprinkle with salt and Italian seasoning.
Roast mushrooms and onions for 20 minutes. Roast sweet potato and eggplant for 30 minutes.
Meanwhile, prepare the dressing: Mix all dressing ingredients to combine.
In a large bowl, toss the lettuce with the roasted vegetables. Add the dressing and toss again. Sprinkle with Parmesan cheese and serve.