Green Bean and Asparagus Salad

Very tasty salad of roasted asparagus and green beans. I got the inspiration when I was indecisive about choosing between the two vegetables for a side dish. Roasting the vegetables brings out their great flavor and the addition of cherry tomatoes, onion, and fresh parsley give it a lovely color.

Step: 1

Preheat an oven to 400 degrees F (200 degrees C).

Step: 2

Toss green bean pieces and 1 tablespoon olive oil in a bowl until the green beans are evenly coated; spread onto a baking sheet.

Step: 3

Roast green beans in preheated oven until tender, about 10 minutes.

Step: 4

Toss asparagus pieces and 1 tablespoon oil in a bowl until the asparagus is evenly coated; spread onto the baking sheet with the partially roasted green beans.

Step: 5

Continue roasting the green bean and asparagus mixture until tender, 10 to 12 minutes.

Step: 6

Toss the roasted green beans and asparagus with red onion, cherry tomatoes, and parsley in a large bowl; season with kosher salt and black pepper. Drizzle with olive oil to taste, if desired.

Per Serving: 86 calories; protein 2.7g; carbohydrates 8.8g; fat 5.3g; sodium 59.3mg.

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Some of dieters eat salad for dinner instead of a traditional meat and potatoes meal . But if you’re not careful , your raw food could contain more fat and calories than the food you’re trying to move . Make sure do this guide to keep a evening salad that keep your diet on track.