Roasted Vegetable Salad

Recipe Ingredients

		Kosher salt - to taste
1 teaspoon	5ml	Dijon mustard - (heaping)
1/4 cup	59ml	Sherry wine vinegar
3/4 cup	177ml	Olive oil
1/2 cup	118ml	Chunked roasted beets
1/2 cup	31g / 1.1oz	Roasted pearl onions
1/2 cup	118ml	Chunked roasted zucchini
1/2 cup	99g / 3.5oz	Cubed roasted eggplant
3 cups	330g / 11oz	Mixed greens

Recipe Instructions

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.

This recipe yields 4 to 6 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9286) - from the TV FOOD - NETWORK

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