Directions:
- Estimated Cost:
- Per Recipe: $ 3.96
- Per Serving: $ 0.99
- Preheat oven to 425 degrees. LIne a sheet pan with foil.
- Peel and dice the parsnips, carrots,
- And rutabaga, toss with sliced shallots, oil and adobo seasoning
- Roast cubed veggies for 30-35 minutes til tender, test with fork and slightly golden brown.
- Combine ice cold romaine lettuce and cilantro,
- And divide onto four plates.
- Mix ingredients for the dressing right
- Before use.
- Toss dressing with hot veggies.
- Place hot vegetables on top of greens,
- This is really good with a pan of green chili corncheesy cornbread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 282.79 Kcal (1184 kJ) | ||
| Calories from fat | 161.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.98g | 28% | |
|---|---|---|---|
| Cholesterol | 0.21mg | 0% | |
| Sodium | 307.94mg | 13% | |
| Potassium | 717.71mg | 15% | |
| Total Carbs | 29.63g | 10% | |
| Sugars | 12.52g | 50% | |
| Dietary Fiber | 6.54g | 26% | |
| Protein | 3.99g | 8% | |
| Vitamin C | 29.6mg | 49% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 1.7mg | 9% | |
| Calcium | 84.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 114.92 Kcal (481 kJ) | ||
| Calories from fat | 65.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.3g | 28% | |
|---|---|---|---|
| Cholesterol | 0.08mg | 0% | |
| Sodium | 125.14mg | 13% | |
| Potassium | 291.65mg | 15% | |
| Total Carbs | 12.04g | 10% | |
| Sugars | 5.09g | 50% | |
| Dietary Fiber | 2.66g | 26% | |
| Protein | 1.62g | 8% | |
| Vitamin C | 12mg | 49% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 0.7mg | 9% | |
| Calcium | 34.5mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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