Roasted Vegetable Salad
Roasted Vegetable Salad Ingredient
1 tablespoon balsamic vinegar
1 clove garlic crushed
3/4 teaspoon dried basil
1 1/2 tablespoons plus 2 teaspoon olive oil
1 red onion, quartered and the layers seperated
1 medium zucchini cubed
1/2 small eggplant cubed
1 red bell pepper, thinly sliced
1 medium tomato, cut into 1/1 inch wedges
1/4 teaspoon fennel seeds, crushed
pinch of black pepper
Roasted Vegetable Salad Preparation Method
In a small skillet over medium heat, cook the cumin and coriander, stirring often for 2 minutes or until fragant and slightly darker in color. Place in medium bowl and let cool. Stir in the sour cream, lemon juice, olive oil, flaxseed oil, orange peel and salt.
Add the carrots, currants, and onion and toss to coat well. Let stand for 15 minutes to allow the flavors to blend
Make 4 servings.
Per Servings; 185 calories, 3 g protein, 29 g carbohydrates, 7 g fat, 12 mg cholesterol, 201 mg sodium, 5 g fiber.
Moroccan Carrot Salad is good for detoxification from heavy metals and anti-aging.
Coriander and cilantro were shown in one small study to help flush heavy metal from body. Carrots are high in antioxidant vitamins that mop up free radicals. Molecules that damage the body and contribute to aging.
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