It seems to me that every restaurant in Beverly Hills features a chopped salad as their most popular dish. This recipe is part Villa Blanca, part The Ivy and is fully delicious! The dressing is my absolute favorite.
Preheat oven to 220 degrees C. Place the asparagus, carrot, onion and zucchinis in a large bowl, mix well with the olive oil and salt and pepper. Place on a baking sheet and roast for 20 minutes, stirring after the first 10 minutes.
Meanwhile place the remaining salad ingredients into a large bowl.
In a small bowl combine all of the dressing ingredients and whisk with a fork.
Once the veggies are roasted, mix into the salad bowl and toss with the dressing.
6 servings
- Amount per serving
- Calories171
- % Daily Value *
- Total Fat 1g2%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 167mg8%
- Total Carbohydrate 19g7%
- Dietary Fiber 6g22%
- Total Sugars 11g
- Protein 4g
- Vitamin A 179mcg20%
- Vitamin C 33mg37%
- Calcium 6mg1%
- Iron 14mg78%
- Potassium 509mg11%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Preheat oven to 220 degrees C. Place the asparagus, carrot, onion and zucchinis in a large bowl, mix well with the olive oil and salt and pepper. Place on a baking sheet and roast for 20 minutes, stirring after the first 10 minutes.
Meanwhile place the remaining salad ingredients into a large bowl.
In a small bowl combine all of the dressing ingredients and whisk with a fork.
Once the veggies are roasted, mix into the salad bowl and toss with the dressing.
