Warm Roasted Vegetable Salad

2015-02-26

 This recipe serves 4

Ingredients

  • 2 cups asparagus cut into 2"pieces Asparagus, raw
  • 2 cups button mushrooms
  • 12 cherry tomatoes Tomatoes, red, cherry, raw
  • 2 tbsp Olive oil Oil, olive, salad or cooking
  • salt and pepper Peppers, sweet, red, cooked, boiled, drained, with salt
  • Dressing
  • 1/4 cup olive oil Oil, olive, salad or cooking
  • 3 tbsp red wine vinegar Vinegar, red wine
  • 2 tbsp shallots, minced Shallots, raw
  • 2 tbsp prepared horseradish Horseradish, prepared
  • 1 tbsp chopped fresh parsley Parsley, raw
  • 1 tbsp honey Honey, strained or extracted
  • salt and pepper Peppers, sweet, red, cooked, boiled, drained, with salt
  • Roasted Vegetables
  • 4 cups mesclun salad mix

Method

Step 1

Preheat oven to 400F Prepare vegetables and spread on a baking sheet. Drizzle with oil, stir to coat and season with salt and pepper. Roast 10 minutes, or until tomato skins split and mushrooms are browned Whisk together ingredients for dressing. and pour over the hot roasted vegetables. The hot pan will heat the dressing. Spoon warm vegetable mixture over the mesclun mix just before serving.

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