Muffaletta Salad

1. 1

   Preheat oven to 400 degrees.

2. 2

   Slice portobellos into 1/4-inch slices and slice the rest of the vegetables into quarters. Toss with olive oil and roast in the oven on a large baking sheet for 45 minutes.

3. 3

   Remove from the oven and let cool.

4. 4

   Meanwhile, slice bread into 1-inch cubes (toasted, if you like). Slice cheese into 1 inch squares as well. Reserving the liquid, dice vegetables of gardiniera to desired size (bite-size) and then return to the liquid (this will be your dressing).

5. 5

   When roasted vegetables have cooled, chop into bite-size pieces.

6. 6

   Divide the spinach among 4 serving bowls/plates, top with the roasted vegetables, cheese, bread, and gardiniera. Toss and enjoy!

7. 7

   Note: A tasty thing to do that I want to try that will make it truer to muffaletta recipes is to toss the bread cubes in pesto and toast them.

* Per serving · 4 servings · Values may vary.

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