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Roasted Market Vegetable Salad

YIELD:

4 servings

PREP TIME:

30-40 minutes
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COOK TIME:

Ingredients

  • 1 bag Ready Pac Foods® European-Style Italiano Salad
  • 4 large carrots, peeled, cut in half then cut each half into quarters, roasted
  • 1 lb asparagus, roasted
  • 4 each: any variety of vegetables such as crookneck squash, zucchini etc., cut into 1 1/2–inch pieces, roasted with fresh herbs
  • 1 lb white or new red baby potatoes, halved, roasted with fresh herbs
  • 1 small pepper and 1 small onion sliced and roasted
  • 1 cup Ocean Spray® Craisins® Original Sweetened Dried Cranberries
  • White Balsamic Dressing (see recipe below)
  • 1/3 cup white balsamic vinegar
  • 3 Tbs champagne mustard or Dijon mustard
  • 1 Tbs chopped fresh basil
  • 1 tsp salt
  • 1/2 tsp fresh crushed garlic
  • 1/4 tsp course ground pepper
  • 2/3 cup extra-virgin olive oil

Procedure

Evenly divide Ready Pac Foods® Milano Salad onto four plates. Top each salad with roasted asparagus, carrots, zucchini, potatoes and sliced peppers and onion. Sprinkle Ocean Spray® Craisins® Original Sweetened Dried Cranberries over vegetables before drizzling with desired amount of dressing.

In bowl, whisk together vinegar, mustard, basil, salt, garlic and pepper. Slowly whisk in oil and beat vigorously until well blended.

Preparation Suggestion: Roasting vegetables is easy! Once the vegetables are cut, lightly oil and season with fresh herbs. Roast in a single layer on a foil-lined baking sheet at 450ºF until tender.

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