FOODILY. Discover amazing recipes. Follow amazing cooks. Sign up free

Dr. Fuhrman's Roasted Vegetable Salad With Baked Tofu Or Salmon

5 faves
Nutrition per serving    (USDA % daily values)
CAL
202
FAT
16%
CHOL
19%
SOD
9%

Comments

Add a comment

Ingredients for 4 servings

2 red bell peppers, cut into 1/2-inch pieces

1 medium eggplant, cut into 1/2-inch pieces

1 large yellow squash, cut into 1/2-inch pieces

1 1/2 cups butternut squash, peeled and cut into 1/2-inch pieces

1 tsp olive oil

2 tbsp balsamic vinegar

3 cloves garlic, minced

1 tsp Bragg Liquid Aminos or low-sodium soy sauce

1/8 tsp black pepper

12 cups mixed greens

Baked tofu Strips or Baked Salmon

You might also like

Autumn Roasted Vegetable Salad
Bijouxs
Roasted Vegetable And Quinoa Salad With Pistachios
Real Simple
Roasted Root Vegetable And Wheat Berry Salad
David Lebovitz
Roasted Winter Root Vegetable Salad
Spoon Fork Bacon
Cider Vinaigrette Roasted Root Vegetables
Simply Recipes
Wild Rice Salad With Roasted Vegetables And Lem...
David Lebovitz
Fire-Roasted Vegetable Salad
Sunset
Quinoa And Roasted Vegetable Salad
Bon Appetit
Poached Egg And Roasted Vegetable Salad
Framed Cooks
White Bean & Roasted Vegetable Salad
The Kitchn