Introduction: Roasted Veggie Salad With a Southern Twist

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About: I think my interests tell a lot about me, I'm a multimedia artist which means I work in whatever medium grabs my attention, paint on canvas is very relaxing and acrylic paint can be mixed with paper to make a …

A medley of roasted vegetables, salad greens and pulled pork make a filling entree

Step 1: History

I try to eat several heart healthy meals aweek to counter some of my less healthy meals, after some recent testing I've been told to cut back on my sodium (salt) intake which is more difficult than it sounds because sodium is in almost every processed or precooked food. Lets face it, salt enhances flavors and we add it indiscriminately to our meals

Step 2: Shopping

for this salad you'll need

 a small zuccinni
 a small yellow squash
 a small sweet potato (or part of a larger one)
 5-6 small red potatoes
  half a green pepper
 half a red onion
 some left over pulled pork
 Low sodium Italian dressing
 honey
 black pepper
 chopped garlic
 seasoning substitute like Mrs Dash steak seasoning
 Salad oil of choice, I use an olive oil blended with canola oil

Step 3: The Veggies

Peel and cut the sweet potato into about 3/4" or bite size pieces toss with a little olive oil and place on a roasting pan or in a baking dish and place in a 450f oven for 5 minutes... I didn't do this and the other vegetables got over cooked 

 Cut the red potatoes about the same size as the sweet potato chunks coat with olive oil and add to the sweet potatoes

 Cut the zuccinni, yellow squash, green pepper and red onion into pieces about the same size as the potoes

  Make a mix of 2 tablespoons of oil, a teaspoon of honey, 2 tablespoons of italian dressin, a heaping tablespoon of chopped garlic, 10-15 grinds of black pepper a couple shakes of mr's dash in a large bowl mix well and let sit while the partially cooked potatoe dou cool

 pour all vegetables in the oil mixture and toss to coat, place in a 350f oven for 20-30 minutes stirring occasionally

Step 4: Build the Salad

This is my entree so I'm using a good sized bowl to which I added a big handful of mixed salad greens followed by about a 1/4 cup of (warmed) pulled pork, about an 1/8 cup of shredded white chedder cheese and some pickled jalapenos and then a good sized serving of the slighty cooled vegetable medly. I used about a tablespoon of the oil/dressing mix from the bottom of the veg dish