This salad is filled with tender roasted veggies and crunchy fresh lettuce. These foods are fresh and fiber-filled – exactly the kind of meal that defines clean eating. Add a side of lean protein and a tall glass of water for the perfect meal. Servings: 4

Here's what you need...
1 cup asparagus, chopped
4 large carrots, chopped
5 green onions, chopped
1 green zucchini
1 yellow zucchini
1 teaspoon olive oil
dash of salt and pepper
4 cups of romaine lettuce, chopped
1/2 cup cherry tomatoes, chopped
1/4 cup kalamata olives, chopped
2 Tablespoon pine nuts, toasted

For the dressing:
1 teaspoon olive oil
2 Tablespoons lime juice
1 Tablespoon agave nectar
1 clove garlic, minced
1 teaspoon champagne mustard
Preheat oven to 425 degrees F. Place the asparagus, carrot, onion and zucchinis in a large bowl, mix well with the olive oil and salt and pepper. Place on a baking sheet and roast for 20 minutes, stirring after the first 10 minutes.
Meanwhile place the remaining salad ingredients into a large bowl. In a small bowl combine all of the dressing ingredients and whisk with a fork.
Once the veggies are roasted, mix into the salad bowl and toss with the dressing.

Nutritional Analysis:

One serving equals:
148 calories
8g fat
182mg sodium
20g carbohydrate
5g fiber
5g protein