Leafy Greens with Italian-Style Caramelized Vegetables

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3x5

8.5x11

Servings: 6

Celebrity Chefs: Melissa d'Arabian Favorites

Cuisine: American

Main Ingredient: Vegetables

¾ cup Hidden Valley® Roasted Onion Parmesan Dressing
(such as carrots, fennel, bell peppers, red onion, fingerling or new potatoes, tomatoes)
1 tablespoon prepared horseradish
1 teaspoon Italian seasoning
4 cups each baby spinach and torn romaine lettuce in bite size piece
8 cups of multicolored, diced, vegetables

Preheat the oven to 450ºF.
In a small bowl, add the dressing, horseradish, and italian seasoning and stir until well blended.
In a large bowl, toss the vegetables with half of the dressing and season with freshly ground pepper. Roast the vegetables on a parchment lined baking sheet for 15 to 20 minutes or until golden. Remove from the oven and let cool slightly.
In another bowl, toss the remaining dressing with both the spinach and romaine until well coated.
Arrange the salad on a serving plate or platter and top with the roasted vegetables and serve immediately.
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