Spinach Salad with Roasted Fall Vegetables

Name: Spinach Salad with Roasted Fall Vegetables
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 tablespoon white-wine vinegar; 1 teaspoon Dijon mustard; Coarse salt and ground pepper; 1 pound baby spinach; 6 cups (about 1/2 recipe) Roasted Fall Vegetables , warm or cooled, cut into bite-size pieces; 2 ounces feta cheese, sliced or crumbled

The roasted vegetables piled onto the salad make this a healthy, filling supper.

Source: Everyday Food, October 2006

Servings

Ingredients

3 tablespoons olive oil
1 tablespoon white-wine vinegar
1 teaspoon Dijon mustard
Coarse salt and ground pepper
1 pound baby spinach
6 cups (about 1/2 recipe) Roasted Fall Vegetables, warm or cooled, cut into bite-size pieces
2 ounces feta cheese, sliced or crumbled

Directions

1. Place oil, vinegar, and mustard in a large bowl. Season with salt and pepper; whisk to combine. Add spinach, and toss to coat.
2. Dividing evenly, place spinach on four serving plates, and top with Roasted Fall Vegetables and feta.