Roasted Vegetable Salad

Yield:
4 to 6 servings
Level:
Easy
Ingredients
  • Kosher salt
  • 1 heaping teaspoon dijon mustard
  • 1/4 cup Sherry wine vinegar
  • 3/4 cup olive oil
  • 1/2 cup each 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 1/2 cup vinaigrette over vegetables and add 2 tablespoons chopped dill. Serve over mixed greens.


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