Honey Mustard Dressing
-4 TBS light flavored oil
-3 TBS prepared yellow mustard (no sugar)
-3 TBS raw, local honey
-1-2 TBS raw apple cider vinegar (to taste)
(If too think add 1 TBS of water at a time until desired consistency is reached)
When veggies are done, drizzle with Honey-Mustard Dressing and top with almonds and small handful of dried cranberries.
This salad is a great way to spice up garden veggies. The recipe includes the veggies that I chose for this particular dish, but feel free to experiment!
Fresh Green Beans
Olive or Coconut Oil
Roast vegetables with oil in 425 degree oven for 20-22 min. (Beets may take a bit longer)
While vegetables are roasting chop small to medium handful of roasted almonds and set aside. Prepare dressing.