Warm Roasted Vegetable Salad |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I found this recipe in Cuisine at Home. This wonderful side dish is just a bit different from anything else I have tried. It combines roasted vegetables with a horseradish vinaigrette served atop salad greens. It is terrific for weekday meals or special company dinners. Enjoy! Ingredients:
2 cups asparagus, cut into 2 inch pieces |
2 cups button mushrooms |
12 cherry tomatoes |
2 tablespoons olive oil |
salt |
pepper |
1/4 cup olive oil |
3 tablespoons red wine vinegar |
2 tablespoons shallots, minced |
1 -2 tablespoon horseradish |
1 tablespoon parsley, minced |
1 tablespoon honey |
salt |
pepper |
4 cups mesclun |
Directions:
1. Preheat oven to 400 degrees.
2. Prepare vegetables and spread on a baking sheet.
3. Drizzle with olive oil, stir to coat and season with salt and pepper to taste.
4. Roast 10 minutes.
5. Whisk together olive oil through honey. Season to taste with salt and pepper and pour over hot roasted vegetables.
6. Spoon over mesclun mix just before serving.
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