Roasted Vegetable Salad RecipeMarch 2, 2015
I love my salads. There is nothing that makes me feel better about my health than making a nice big bowl of salad for dinner (or lunch). So I try to make different salads often, so I don’t get tired of the same old salads! This salad today has a lovely flavor profile, and is sure to become one of your favorite salads, too!
Roasted Vegetable Salad Recipe
1 cup iceberg lettuce, chopped
1 cup mushrooms & zucchini, sliced
1/2 cup mozzarella cheese, sliced
2 tbsp. parmesan cheese
3 tbsp. artichoke hearts
1 tbsp. olive oil
1 tbsp. balsamic vinegar
salt & pepper, to taste
Saute the mushrooms and zucchini over a medium flame, until golden brown. Let cool.
Add the mushrooms & zucchini to the lettuce. Add the cheeses and artichoke hearts. Season with olive oil, vinegar, salt & pepper.