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1. Preheat oven to 350 degrees.
2. Pour a little olive oil onto a baking sheet and add all the chopped root vegetables, the bacon strips, fresh rosemary and some salt and pepper. Toss to coat well. Roast in the oven for 45 minutes until tender, Stir the vegetables once or twice while they are cooking.
3. Pour a 1/4 cup olive oil in a salad bowl. Whisk in the fig balsamic vinegar, add a pinch of salt and pepper. Place salad utensils over the vinaigrette. Place the field greens and watercress on top of the itensils and set aside.
4. When you are ready to serve the salad, add all the roatsed vegetables to the salad bowl and all of the chopped herbs, toss until well combined.
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Serving Size: 1 Serving (236g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 91 | ||
Calories from Fat: 13 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.5g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0.3mg | 0 % | |
Sodium 154.1mg | 5 % | |
Potassium 670.6mg | 18 % | |
Total Carbohydrate 18g | 5 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 12.7g | ||
Protein 3.2g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 91
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