American Bounty Roasted Market Salad

Ingredients

• 1 bag Ready Pac Foods® European-Style Italiano Salad
• 1 pkg Ready Pac Foods® Aqua Pac® Carrot Sticks, drained, cut in half
• 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 pkg Ready Pac Foods® Sliced Peppers and Onions, (7-oz) roasted
• 1 cup Ocean Spray® Craisins® Original Sweetened Dried Cranberries
• White Balsamic Dressing (see recipe below)

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

White Balsamic Vinaigrette Dressing

• 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

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.