Green salad with roasted vegetables
Roast
Roasting
This salad makes the most of winter produce. Roasting the vegetables brings out their sweetness. The balsamic vinegar and olives give it a pungency, a welcome saltiness. If I can't have summer back, this is a pretty good way to make the most of the winter. Pretty, pretty good. <br /> <br />I really prefer this recipe with baby spinach instead of Romaine, but it works well with Romaine or any dark lettuce. This recipe feeds one as a main dish for lunch, or 2-4 people as a side dish. (Me, I eat the entire salad and will not share.)
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