Ingredients (6)
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garlic powder 1 teaspoon
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Italian seasoning 1 teaspoon
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diced multicolored vegetables (such as carrots, fennel, bell peppers, red onion, fingerling or new potatoes, tomatoes) 8 cups
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baby spinach 4 cups
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romaine lettuce torn into bite-size pieces 4 cups
Steps (4)
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1Preheat the oven to 450ºF.
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2
In a small bowl, add the dressing, garlic powder, horseradish and Italian seasoning and stir until well blended.
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3In 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.
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4In 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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