Winter salad
Pre heat oven to 190C/gas5
Line 2baking trays with baking paper
Cut auberge e into 1.5cm cubes. Tossing owl with olive oil.
Place on tray and cook for 30 mins.
Place peppers on other tray, skin side up. Cook for 20mins. Add
tomatoes skin side up.cook for further 10 mins until skin on peppers
start to brown. Remove skin on peppers and cut into pieces.
Cook pasta until tender.
In a large bowl put roasted vegetables pasta and chicken and spring onion
along with 3tbsp olive oil,balsamic vinegar and mustard, seasoning. Toss.
Serve garnishing with basil leaves.
Calories 481 per serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (382g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 96 | ||
Calories from Fat: 7 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 9.7mg | 0 % | |
Potassium 868.8mg | 23 % | |
Total Carbohydrate 22.6g | 7 % | |
Dietary Fiber 10.5g | 42 % | |
Sugars, other 12.1g | ||
Protein 4g | 6 % | |
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: 96
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