Roasted Veggie And Bocconcini Salad Recipes

ROASTED VEGGIE SALAD WITH MAPLE BALSAMIC VINAIGRETTE RECIPE BY TASTY

Steps:

• Preheat oven to 400ºF (200ºC).
• Combine all vegetables (except spinach) in large bowl and stir.
• Add salt, pepper, oregano, and olive oil for the salad and stir.
• Spread vegetables on baking sheet and bake for 40 minutes.
• To prepare the dressing, combine olive oil, balsamic vinaigrette, and maple syrup in a small bowl and stir until well-combined.
• In a bowl, add spinach and any other greens you prefer. Sprinkle roasted vegetables and feta cheese over the top.
• Drizzle dressing over salad.
• Enjoy!

TOMATO AND BOCCONCINI SALAD

Steps:

• Combine the olive oil, vinegar, garlic, salt, and black pepper in a jar with a lid; set aside. Gently combine the spinach, arugula, tomatoes, bocconcini cheese, and onion in a pretty serving bowl. Shake the salad dressing vigorously to combine, and drizzle over the salad to serve.

ROASTED VEGGIE AND BOCCONCINI SALAD

Steps:

• Heat oven to 450 degrees.
• Place tomatoes, peppers and onions on a non stick baking sheet.
• Roast in oven approximately 15-20 minutes or until softened.
• Remove, cool and cut into bite sized pieces.
• Shake together in a sealable container the.
• oil, mustard, lemon juice, chopped basil, salt and pepper.
• Toss gently, in a large bowl, all the vegetables and both cheeses along with the dressing.
• Serve immediately.