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This delicious salad uses squash and tomatoes from our recipe for Roasted Vegetable Lasagna for a lighter meal that's still satisfying.

Everyday Food, December 2009

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Servings:
4
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Ingredients

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Directions

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  • In a large bowl, whisk together shallot, red-winevinegar, and extra-virginolive oil. Add spinach, reservedroasted squash and tomatoes, and torn mozzarella. Toss to coat.Season with coarse salt and groundpepper.

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