Wednesday, July 19, 2017

Roasted Veggie Salad

Roast in oven at 480 w/ Olive Oil, Salt, Pepper:
- Cauliflower
- Radishes
- Parsnips
When almost done, add:
Grape Tomatoes (roast until they start to burst)

Cool to room temp
Toss on Romaine (or any fresh greens)
Pine Nuts
Goat Cheese
French Vinaigrette (I love Brianna's)

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