November 11th, 2008
On weeknights, it’s a perpetual struggle to make meals that are fresh, fast and easy. Since my cooking skills are limited to chopping vegetables, this is one of the only dishes I’ve mastered. The “big salad” is a delicious and healthy alternative to fast food with endless ingredients from which to choose. My current fave: roasted seasonal vegetables with a lemon tarragon vinaigrette.
What’s in your salad?
Cut up vegetables and arrange on a cookie sheet. Lightly coat with olive oil and put in the oven for 10 minutes at 500°. Throw over some romaine lettuce and add dressing.
-1/4 cup fresh lemon juice
-1/2 cup olive oil
-1 tsp dijon mustard
-1/4 teaspoon dried tarragon (or 1 tsp freshly chopped)
-salt and pepper to taste.