| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cklive15 |
1 |
servings |
INGREDIENTS
|
|
Kosher salt |
| 1 |
ts |
Dijon mustard |
| 1/4 |
c |
Sherry wine vinegar |
| 3/4 |
c |
Olive oil |
| 1/2 |
c |
Chunked roasted beets; roasted pearl |
|
|
; onions, chunked |
|
|
; roasted zucchini, |
|
|
; cubed roasted |
|
|
; eggplant |
| 3 |
c |
Mixed greens |
INSTRUCTIONS
Make vinaigrette: in a 2 cup measure, add a few pinches kosher salt and a
heaping teaspoon mustard. Pour in vinegar and whisk in olive oil. Set
aside.
In a bowl, combine all roasted vegetables. Pour 1/2 cup vinaigrette over
vegetables and add 2 tablespoons chopped dill. Serve over mixed greens.
Yield: 4 to 6 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW # CL9286
Converted by MM_Buster v2.0l.
A Message from our Provider:
“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”