Roasted Asparagus & Rice Salad: New Favorite! | Vegan Oil Free

Name: Roasted Asparagus & Rice Salad: New Favorite! | Vegan Oil Free
Ingredients: 1 lb asparagus, chopped small; 2 teaspoons garlic powder; 2 teaspoons onion powder; 1 lemon, juiced; ½ cup vinegar of your choice; 4 tablespoons Dijon mustard; 1-2 Deglet dates; water to reach desired consistency; roasted asparagus; 3 cups cooked brown rice, cooled; 1 cup cherry tomatoes, halved; 5 green onions, sliced; ½ cup parsley, chopped

5 steps

Updated at: Thu, 17 Aug 2023 08:45:20 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories902.8 kcal (45%)

Total Fat8.1 g (12%)

Carbs182.7 g (70%)

Sugars25.6 g (28%)

Protein30.3 g (61%)

Sodium751.6 mg (38%)

Fiber28.5 g (102%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 lbasparagus

chopped small

2 teaspoonsgarlic powder

2 teaspoonsonion powder

1lemon juiced

½ cupvinegar

4 tablespoonsdijon mustard

1Deglet dates

water

to reach desired consistency

1 cupcherry tomatoes

½ cupparsley

Instructions

Step 1

Comes together so fast for a salad that keeps well in the fridge!

Step 2

Preheat your oven to 400° F.

OvenPreheat

Step 3

Cut the asparagus or green beans into bite size pieces. In a large bowl, add the lemon juice, onion powder, garlic powder and toss well. Place on a parchment-lined baking sheet and bake or roast in the oven for 15-20 minutes. Remove and set aside to cool.

Step 4

To prepare the salad dressing, add the vinegar, mustard, dates, and a splash of water to a blender and blend until smooth. Set aside.

Step 5

In a large bowl, add the roasted green beans or asparagus, rice, cherry tomatoes, green onions, parsley, and dressing. Toss well. You can serve immediately or chill in the fridge. This salad keeps well!