6 Serves
24 Mins
Place the mixed vegetables in a colander and rinse thoroughly under cold water. Allow them to drain completely for 15 minutes to ensure the dressing adheres properly.
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Vitamin E
7 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
48 µg / 400 µgCalcium
221 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
50 mg / 420 mgPhosphorus
242 mg / 1,250 mgPotassium
360 mg / 4,700 mgSodium
355 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
6 g / 28 gSugar
3 g / 50 gSaturated Fat
10 g / 20 gCholesterol
21 mg / 300 mgCaffeine
0 mgNet Carbs
19 gAlcohol
0 g
In a small mixing bowl, combine the red wine vinegar, honey, black pepper, and salt. Whisk the ingredients together until the salt is dissolved.
Slowly drizzle the cooking oil into the vinegar mixture while whisking continuously to emulsify the dressing.
Transfer the drained vegetables to a large serving bowl. Pour the prepared dressing over the vegetables, add the lemon juice, and toss gently to coat. Top with crumbled goat cheese before serving.
59
g7
g30
g
