Recipe courtesy of Tiffani Thiessen
Episode: Ladies who Lunch
Chopped Salad with Roasted Vegetables
Total:
1 hr 5 min
Active:
25 min
Yield:
6 generous servings
Level:
Easy
Total:
1 hr 5 min
Active:
25 min
Yield:
6 generous servings
Level:
Easy

Ingredients

  • 8 ounces fresh asparagus, trimmed
  • 3 medium carrots, peeled 
  • 1 medium red onion, sliced 1/2 inch thick 
  • Nonstick olive oil cooking spray 
  • Kosher salt and freshly ground black pepper 
  • 2 romaine hearts, finely chopped 
  • 1/2 head iceberg lettuce, finely chopped 
  • One 15-ounce can garbanzo beans, rinsed and drained 
  • 8 ounces shredded mozzarella (about 1 cup) 
  • 6 ounces Italian salami, chopped 
  • 5 ounces cherry tomatoes, chopped 
  • 1/2 cup extra-virgin olive oil 
  • 1/4 cup red wine vinegar 

Directions

Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper.

Put the asparagus on 1 baking sheet in a single layer and the carrots and onions on the other in a single layer. Spray the vegetables generously with cooking spray and sprinkle with a few pinches of salt. Cook, stirring about halfway through, until tender and slightly caramelized, 15 minutes for the asparagus and 40 minutes for the carrots and onions. Set aside to cool.

Meanwhile, combine the romaine, iceberg lettuce, garbanzo beans, mozzarella, salami and tomatoes in a large bowl.

In a small bowl, whisk together the oil, vinegar, 3/4 teaspoon salt and 1/4 teaspoon pepper until well blended. Set aside.

When cool enough to handle, chop the roasted vegetables into 1/4 inch to 1/2 inch pieces and add to the salad. Add the dressing and toss thoroughly. Add salt and pepper to taste, if necessary.

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