Roasted Vegetable Salad

Campbell's Roasted Vegetable Salad Recipe

Did you ever think of roasting frozen vegetables?  Try it...then toss them with some lettuce and a drizzle of balsamic vinegar, and you've got an exquisite salad.

At a glance

Prep

15 min.

Total

30 min.

Serves

10

Servings: 1 cup each

Cook: 15 min.

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What You'll Need

16 ounces (1 package) frozen harvest vegetable blend (broccoli, carrots, red peppers, onion, mushrooms, sugar snap peas)
1 medium head romaine lettuce, chopped (about 9 cups)
1 1/2 tablespoons olive oil
1 tablespoon balsamic vinegar

How to Make It

  • 1

    Heat the oven to 450°F.  Place the vegetables into a roasting pan.  Drizzle with the oil and toss to coat.

  • 2

    Roast for 15 minutes or until the vegetables are lightly browned.  Place the lettuce into a large bowl.  Add the vegetables and balsamic vinegar and toss to coat.

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RID#27319

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