Arrosto Salad
Author: Pizza Today
Recipe type: salads
Courtesy of Mark Dym, Marco’s Coal Fired Pizza, Denver, CO “This mix of oven-roasted vegetables, served over spring mix in a house-made oregano vinaigrette, sells well all year. But it does especially well in the fall and winter months. It’s a warm salad that’s substantial enough to be an entrée.” — Mark Dym
Ingredients
- 4 ounces mushrooms
- ½ red onion, chopped
- 4 ounces cauliflower
- 4 ounces broccoli
- 4 ounces asparagus
- 4 ounces carrots
- 4 ounces zucchini
- Extra-virgin olive oil, drizzle
- Salt and pepper, to taste
- 32 ounces spring mix
Instructions
- Roast vegetables in the oven.
- After roasting, toss all the ingredients except the spring mix together with house-made oregano vinaigrette (recipe follows).
- Add 6 ounces spring mix to a salad entrée plate.
- Top with roasted vegetables and dressing mixture, to order.
- Serve warm as a salad entrée.
Arrosto Salad
Author: Pizza Today
Recipe type: salads
Ingredients
- Oregano Vinaigrette
- 8 cups red vinegar
- 4 cups Dijon mustard
- 4 cups sugar
- 1 cup oregano, chopped
- 1 cup thyme, chopped
- 8 cups extra virgin olive oil
Instructions
- Mix in food processor for 60 seconds.
