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Roasted Vegetable Chef’s Salad

November 25, 2008

This salad is a rip-off of the chef’s salad a Java Monkey, which I love, and figured would be a good week’s worth of healthy lunches before a Thanksgiving blow out.  I just improvised on theirs, so it’s not an exact copy, but is more to my liking.  Serves 4 as a main course.

Ingredients:

Roasted vegetables, all cut into 1/3″ dice:

1 medium zucchini

2 portobello mushroom caps

1 red bell pepper

2 carrots, peeled

1-2 shallots

2 c cherry tomatoes, halved

2 T olive oil

Salt and pepper for seasoning

Salad:

2 bags mixed salad greens

1 wedge blue or Gorgonzola cheese, crumbled

4 hard boiled eggs, chopped

4 slices smoked turkey

4 slices prosciutto

Champagne vinaigrette:

2 T Champagne vinegar, or Sherry vinegar

1/4 t Dijon mustard

1/2 t salt

1/4 t black pepper

1/3 c extra-virgin olive oil

Directions:

To make vegetables: Preheat oven to 425 degrees.  Spray two baking sheets with non-stick spray.  Put all vegetables except tomatoes on one sheet, and toss with 1 T olive oil and salt and pepper.  Put tomatoes on other baking sheet and toss with 1 T olive oil and salt and pepper.  Make sure all tomatoes are cut side up.  Roast vegetables for 30 minutes.  Remove pan of chopped vegetables from oven and  let cool.  Turn oven down to 225 degrees and continue to roast tomatoes for 30 more minutes.  Remove from oven and let cool.

Vinaigrette: mix first four vinaigrette ingredients, then slowly drizzle in oil while whisking.

To assemble the salad: place greens on four plates and top with roasted vegetables and tomatoes.  Sprinkle with egg and cheese.  Roll 1 slice turkey and 1 slice prosciutto and cut into pinwheels, then arrange over one salad.  Repeat with remaining meat. Drizzle with vinaigrette.

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One Comment leave one →
  1. Amanda permalink
    December 9, 2008 1:15 am

    I made these veggies tonight and served them by themselves as a side to some salmon. They were delicious! I mixed the tomatoes with the rest of the veggies and roasted them all for 30 minutes total and they turned out great. Dan and I both went back for seconds!

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