Roasted Summer Vegetable Salad With Cilantro Lime Vinaigrette Recipe

Name: Roasted Summer Vegetable Salad With Cilantro Lime Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Roasted Summer Vegetable Salad; 4 cups chopped romaine lettuce; 2 ears of corn; 1 red bell pepper; 1 cup cherry tomatoes, quartered; 1 tablespoon olive oil; Cilantro Lime Vinaigrette; 2 limes; 1 lime zested; 2 tablespoons dijon mustard; 1-3 tablespoons olive oil; 1 tablespoon cilantro

Servings: persons

Roasted Summer Vegetable Salad
4 cups chopped romaine lettuce
2 ears of corn
1 red bell pepper
1 cup cherry tomatoes, quartered
1 tablespoon olive oil
Cilantro Lime Vinaigrette
2 limes
1 lime zested
2 tablespoons dijon mustard
1-3 tablespoons olive oil
1 tablespoon cilantro

1
Preheat oven to 350.
2
When oven is preheated, begin roasting corn. Allow it to roast for 10 minutes.
3
While corn is roasting, quarter cherry tomatoes and chop bell pepper. Spread out on a cookie sheet covered in foil. Drizzle with olive oil and salt and pepper.
4
When corn has been in the oven for 10 minutes, add the tray with other veggies. Roast for another 20 minutes. Then remove everything from oven and let cool.
5
In a medium bowl, whisk together the juice of two limes, the zest of one lime, dijon mustard and cilantro. When combined, whisk in olive oil until you are satisfied with the consistency of the dressing.

345

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Roasted Summer Vegetable Salad, 4 cups chopped romaine lettuce, 2 ears of corn, 1 red bell pepper, and more.

Yes, Roasted Summer Vegetable Salad With Cilantro Lime Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Summer Vegetable Salad With Cilantro Lime Vinaigrette

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