Good Lifestyle

We go to the point of our culinary evolution where salads were a boring and tasteless meal. This recipe for aTout 30 roasted vegetable salad is just on many examples ofsalad made right. Roasting vegetables (we use a mix of broccoli, carrots and parsnips, but all rugged vegetables will work well) and serve them beyond a fresh baby spinach bed allows less boring salad than Use all cooked vegetables or all green leaves.

The real secret to make this roasted vegetable vegetable salad Zinger is the garlic lemon vinaigrette, which is best watered on top rather than throwing it away.

Made 2 servings

Ingredients

For salad:
4 cups of spinach baby
1 head of broccoli, chopped in jewels
4 c. Olive oil soup
Salt and pepper
4 large carrots, peeled and cut into 3 inches pieces
2 large parsnips, peeled and cut into 3 inches pieces

For Tahini sauce:
1 clove garlic, mined
1/4 cuptahini
1/3 cup of water
2 c. Soup of lemon juice
1/8 c. TSP Cayenne Pepper (Optional)
Salt, to taste

How to do it

1. Preheat the oven to 400 ° F. Line two sulfurized paper plates.
2. Spread the broccoli on a saucepan and drizzle with 2 c. Olive oil soup. Season with salt and pepper.
3. Spread carrots and parsnips on the second sheet of sheet. Sprinkle remaining olive oil and season with salt and pepper.
4. Cook vegetables for 30 to 40 minutes, or until it's well browned and gilded on the edges, turning once halfway. Remove from the oven and let yourself be cool slightly while you do the dressing.
5. Do the dressing, whisk together garlic, tahini, water, lemon juice and cayenne pepper (if you use). Taste and season with salt to taste. If the bandage is too thin, add water, a little at a time, until you get an easy to flinch consistency.
6. Divide spinach between two large bowls. Divide roasted broccoli, carrots and pars in a consistent way between two bowls and drizzle with vinaigrette.

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