"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Roasted Vegetable Salad w/Avacado Dressing Recipe

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This recipe for Roasted Vegetable Salad w/Avacado Dressing, by , is from The Elsbernd Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kathy Elsbernd


Vegetable ingredients:
1 lb Butternut Squash
1 lb brussel sprouts
1 bell pepper
1 tsp. salt
1 tsp pepper
2 tsp oregano
3 Tbs Olive Oil

1 Avocado
1 Lime, juiced
1 clove garlic, minced
1/4 cup Extra Virgin Olive Oil, cold pressed
1/4 tsp each salt & pepper

Spring mix greens

Pre-heat oven to 400
Dice and mix vegetables together.
Coat with seasoning and olive oil.
Roast in oven for 40 minutes or until vegetables are desired tenderness

Place dressing ingredients in a blender and puree until smooth.

Blend spring mix greens with roasted vegetables and top with dressing to taste.




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