Roasted vegetable salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Kosher salt | ||
| 1 | teaspoon | Dijon mustard |
| ¼ | cup | Sherry wine vinegar |
| ¾ | cup | Olive oil |
| ½ | cup | Chunked roasted beets; roasted pearl |
| ; onions, chunked | ||
| ; roasted zucchini, | ||
| ; cubed roasted | ||
| ; eggplant | ||
| 3 | cups | Mixed greens |
Directions
Make vinaigrette: in a 2 cup measure, add a few pinches kosher salt and a heaping teaspoon mustard. Pour in vinegar and whisk in olive oil. Set aside.
In a bowl, combine all roasted vegetables. Pour ½ cup vinaigrette over vegetables and add 2 tablespoons chopped dill. Serve over mixed greens.
Yield: 4 to 6 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW # CL9286 Converted by MM_Buster v2.0l.
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