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Roasted Vegetable Salad with Mozzarella

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    Everyday Food, December 2009
    • Yield Serves 4
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    Ingredients

    • 1 small shallot, minced
    • 1 tablespoon red-wine vinegar
    • 4 teaspoons extra-virgin olive oil
    • 1/2 pound spinach
    • Reserved roasted squash and tomatoes from Roasted Vegetable Lasagna
    • 1/2 pound torn mozzarella
    • Coarse salt and ground pepper

    Directions

    1. In a large bowl, whisk together shallot, red-wine vinegar, and extra-virgin olive oil. Add spinach, reserved roasted squash and tomatoes, and torn mozzarella. Toss to coat. Season with coarse salt and ground pepper.

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