Roasted Vegetable Salad

1. 1

   Make vinaigrette: in a 2 cup measure, add a few pinches kosher salt and a heaping teaspoon mustard.

2. 2

   Pour in vinegar and whisk in olive oil.

3. 3

   Set aside.

4. 4

   In a bowl, combine all roasted vegetables.

5. 5

   Pour 1/2 cup vinaigrette over vegetables and add 2 tablespoons chopped dill.

6. 6

   Serve over mixed greens.

* Per serving · 4 servings · Values may vary.

No additional tips available.