[EXPIRED] Roasted Veggie Salad Meal
The holidays are now behind us, and so is a bigger you know what, ha ha, but we sure ate good! It's time now to shed a few pounds and inches, but NOT give up taste. I don't know about you, but I have never had a warm salad like this one. Oh, I have had and love the spinach salad with hot bacon dressing, plus a little grease thrown in, but this is way different and surely nicer to your heart and waistline. Not only is it healthy and pretty, the flavor is phenomenal. Now, if you really want to cut out the fat and more calories, or if you are a vegetarian, just omit the bacon, or prosciutto, maybe add mushrooms, and there you have it! Let me know what you think, contact me via my website at www.sandiesgalley.com and if you missed any of the monthly recipes, you will find them all there with colored pictures included. Until next month, stay healthy and keep on a cookin'.
Roasted Veggie Salad Meal
1 lb. tiny new potatoes
8 oz. fresh asparagus, cut in thirds
3/4 c. grape tomatoes, or sun dried tomatoes
1/2 green pepper, cut to bite size
6 c. romaine lettuce, cut in bite size pieces
2 oz. prosciutto, or 4 strips bacon cooked, cut into strips
1 oz. Asiago cheese, shaved
Italian Vinaigrette
1/4 c. olive oil, 1/4 c. white wine vinegar
1 T. finely chopped red onion
1/2 T. basil
1/2 T. Oregano
1 clove garlic chopped fine
1/4 tsp. Dijon mustard
1/4 tsp. kosher salt 1
/8 tsp. fresh ground pepper
1 T. sugar.
Combine all ingredients in a screw-top jar or salad dressing shaker. Refrigerate for at least 1 hour before using.
Preheat oven to 425. Cut cleaned potatoes in half, place in a 9×13 baking dish. Toss them with 2 tablespoons of Italian Vinaigrette. Roast for 30 minutes, stirring once half way through. Add the tomatoes, green pepper and asparagus to the potatoes along with 2 more tablespoons of dressing. Roast for another 10 minutes, stirring once. Spread out the romaine on a large platter and arrange the potato, vegetable mixture on top. Top with prosciutto or bacon and then shaved Asiago cheese. Pour the rest of the vinaigrette over all. Serve immediately. Serves 4-6 as a side or two large meals in one!
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