Mixed Vegetable Salad
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 2
  • 1 large head of romaine lettuce
  • 1 medium yellow squash, chopped
  • 1 medium zucchini, chopped
  • 2 cups cauliflower, slightly chopped
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon pepper
  1. Toss all vegetables but lettuce (and any other vegetables you want) in olive oil. Top with seasonings.
  2. Spread on roasting pan; roast at 400 degrees for 10-15 minutes.
  3. Rinse, chop and spin the romaine lettuce dry using a salad spinner. If you don't have a salad spinner, pat dry with a clean towel.
  4. Divide clean lettuce between two large plates or four small plates.
  5. Top each plate with roasted vegetables and any additional seasonings, to taste.
Serving size: 1 serving1 (Total recipe makes 2 servings or can be split into 4)
Protein 8.00g, Fat 14.95g, Cals 229, Carbs 23.50g, Fiber 11.50g -- NET CARBS: 12.00g
Recipe by The Low Carb Diet at https://the-lowcarb-diet.com/mixed-vegetable-salad/