Roasted vegetable salad

Yield: 1 servings

Measure 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

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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