Recipes
Roasted Vegetable Waldorf Salad
4 servings
35 minutes total (Active 15 minutes)
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Ingredients
- Nonstick aluminum foil
- 1 medium yellow squash
- 1 medium zucchini squash
- ½ lb trimmed fresh green beans
- 1 cup baby carrots
- Olive oil cooking spray
- 1 lemon, for zest/juice
- ¼ cup nonfat plain Greek yogurt
- ¾ teaspoon kosher salt
- ¼ teaspoon pepper
- 1 medium red apple
- ½ cup fruit and nut trail mix
Steps
- Preheat oven to 425°F. Line baking sheet with foil. Cut squash, zucchini, green beans, and carrots into ¼-inch chunks. Arrange vegetables on baking sheet in single layer; coat with spray.
- Roast 12–14 minutes until vegetables are tender and brown on edges. Let stand 10 minutes to cool.
- Zest lemon (1 teaspoon); then juice (2 tablespoons). Combine in large bowl: zest, juice, yogurt, salt, and pepper until blended. Core apple and chop coarsely; stir apples into yogurt mixture.
- Stir in vegetables and trail mix; serve at room temperature or chilled.
Amount per ¼ recipe serving: Calories 170, Total Fat 5g, Sat Fat 1.5g, Trans Fat 0g, Chol 0mg, Sodium 290mg, Total Carb 29g, Fiber 6g, Total Sugar 19g, (Incl. 3g Added Sugars), Protein 6g, Vitamin D 0%, Calc 6%, Iron 10%, Potassium 15%