Arrosto Salad


Arrosto Salad
 
Courtesy of Mark Dym, Marco’s Coal Fired Pizza, Denver, CO “This mix of oven-roasted vegetables, served over spring mix in a house-made oregano vinaigrette, sells well all year. But it does especially well in the fall and winter months. It’s a warm salad that’s substantial enough to be an entrée.” — Mark Dym
Author:
Recipe type: salads
Ingredients
  • 4 ounces mushrooms
  • ½ red onion, chopped
  • 4 ounces cauliflower
  • 4 ounces broccoli
  • 4 ounces asparagus
  • 4 ounces carrots
  • 4 ounces zucchini
  • Extra-virgin olive oil, drizzle
  • Salt and pepper, to taste
  • 32 ounces spring mix
Instructions
  1. Roast vegetables in the oven.
  2. After roasting, toss all the ingredients except the spring mix together with house-made oregano vinaigrette (recipe follows).
  3. Add 6 ounces spring mix to a salad entrée plate.
  4. Top with roasted vegetables and dressing mixture, to order.
  5. Serve warm as a salad entrée.

 
Arrosto Salad
 
Author:
Recipe type: salads
Ingredients
  • Oregano Vinaigrette
  • 8 cups red vinegar
  • 4 cups Dijon mustard
  • 4 cups sugar
  • 1 cup oregano, chopped
  • 1 cup thyme, chopped
  • 8 cups extra virgin olive oil
Instructions
  1. Mix in food processor for 60 seconds.

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