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Category: Salad
Prep Time: Cook Time: Total Time:
Mixture of veggies*
1 large onion
3 cloves of garlic
2 tbsp extra virgin olive oil
2 sprigs of thyme
2 sprigs of rosemary
Pinch of kosher salt
5 turns of the pepper grinder
1 (16 oz) bag of baby spinach
Warm Bacon Dressing
Crumbled bacon to garnish
Preheat oven to 425.
Cut any larger veggies and onion into chunks and roast those first. Add the smaller or more tender veggies - such as tomatoes, asparagus or corn off of the kernel - in the last 10 to 15 minutes of roasting.
Before roasting, add the garlic and toss all the veggies with olive oil until well covered. Strip one stem of thyme and rosemary and sprinkle over the veggies. Season with salt and pepper and toss the other stem of thyme and rosemary on the tray. Roast for about 20 to 30 minutes, stirring and turning occasionally. Add in the asparagus and cook an additional 10 to 15 minutes or until all the veggies reach the desired level of roasting you prefer.
Remove the garlic and snip off the end. Squeeze the garlic out into the skillet into the hot bacon dressing and whisk until it is blended in. Taste and adjust seasonings to your preference.
Lay out a bed of lettuce on each place. Distribute the roasted vegetables among each plate and drizzle generously with the warm bacon dressing.
*Summer Veggie Ideas: New potatoes, carrots, red, yellow or green bell peppers, tomatoes, asparagus, summer squash, zucchini, corn, eggplant, mushrooms, green beans.
*Winter Veggie Ideas: Sweet potatoes, eggplant, yellow finn, yukon gold and russet potatoes, butternut squash, carrots, turnips, parsnips, onion, rutabaga, brussel sprouts
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ROASTED VEGETABLE SPINACH SALAD WITH WARM BACON DRESSING
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Category: Salad
Prep Time: Cook Time: Total Time:
Mixture of veggies*
1 large onion
3 cloves of garlic
2 tbsp extra virgin olive oil
2 sprigs of thyme
2 sprigs of rosemary
Pinch of kosher salt
5 turns of the pepper grinder
1 (16 oz) bag of baby spinach
Warm Bacon Dressing
Crumbled bacon to garnish
Preheat oven to 425.
Cut any larger veggies and onion into chunks and roast those first. Add the smaller or more tender veggies - such as tomatoes, asparagus or corn off of the kernel - in the last 10 to 15 minutes of roasting.
Before roasting, add the garlic and toss all the veggies with olive oil until well covered. Strip one stem of thyme and rosemary and sprinkle over the veggies. Season with salt and pepper and toss the other stem of thyme and rosemary on the tray. Roast for about 20 to 30 minutes, stirring and turning occasionally. Add in the asparagus and cook an additional 10 to 15 minutes or until all the veggies reach the desired level of roasting you prefer.
Remove the garlic and snip off the end. Squeeze the garlic out into the skillet into the hot bacon dressing and whisk until it is blended in. Taste and adjust seasonings to your preference.
Lay out a bed of lettuce on each place. Distribute the roasted vegetables among each plate and drizzle generously with the warm bacon dressing.
*Summer Veggie Ideas: New potatoes, carrots, red, yellow or green bell peppers, tomatoes, asparagus, summer squash, zucchini, corn, eggplant, mushrooms, green beans.
*Winter Veggie Ideas: Sweet potatoes, eggplant, yellow finn, yukon gold and russet potatoes, butternut squash, carrots, turnips, parsnips, onion, rutabaga, brussel sprouts
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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