Learn how to make Mixed Roasted Vegetable Salad, one of Rita's recipes with fruits and vegetables high in vitamin C.

Mixed Roasted Vegetable Salad


  • 3 cups raw cauliflower florets
  • 3 cups raw baby brussel sprouts, cut in half
  • 3 cups raw broccoli florets
  • 1 medium red onion, cut into bite size chunks
  • 1 tablespoon olive oil

Dressing ingredients:

  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 3 teaspoons prepared horseradish
  • 1 crushed garlic clove


  1. Preheat oven to 425 degrees. Place vegetables on baking sheet. Toss with olive oil. Oven roast for 10 minutes or until crisp-tender.
  2. While vegetables are roasting, place dressing ingredients in bottle with lid. Shake well to mix.
  3. Remove vegetables from oven, and let cool on baking sheet. Scoop into large salad bowl. Toss with dressing. Add black pepper if desired.

Makes 4 servings.