Salad with roasted root vegetable vinaigrette
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Rating:
-1 (0 rated)
Servings:
Makes 4 servings

Ingredients

    • 1 roasted carrot (leftover from roasted chicken with root vegetables)
    • 1 roasted parsnip (leftover from roasted chicken with root vegetables)
    • 1/2 roasted shallot (leftover from roasted chicken with root vegetables)
    • 1/3 cup extra-virgin olive oil
    • 1/4 cup frozen apple juice concentrate, thawed
    • 2 tablespoons apple cider vinegar
    • 1 teaspoon maple syrup
    • 3/4 teaspoon kosher salt
    • 1/4 teaspoon freshly ground black pepper
    • 1/2 head romaine lettuce, chopped
    • 1/2 head radicchio, chopped
    • 1 spear Belgian endive, stemmed and chopped

Preparation

Baking Directions:

For the vinaigrette: Place the carrot, parsnip, shallot, oil, apple juice concentrate, vinegar, maple syrup, salt and pepper in a blender or food processor. Blend until smooth.Place the lettuce, radicchio and endive in a salad bowl. Add the vinaigrette and toss until coated.