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Chilled roast vegetable salad

Chef’s Skillet

8 ounces fresh mozzarella pearls (no liquid)
6 ounces shelled, blanched edamame
6 ounces sliced roasted or canned artichoke hearts or bottoms
2 ounces sliced red onion
4 ounces roasted, seeded yellow tomato wedges
4 ounces roasted, peeled red bell pepper strips
2 tablespoons lemon juice
4 tablespoons balsamic vinegar
2 ounces olive oil
1 teaspoon salt
1 teaspoon black pepper

Combine all ingredients. Serve over fresh spinach leaves.

(Serves 4-6)

BY JEFF MOOGK
Executive Chef
Sammy’s Woodfired Pizza
Locations throughout San Diego
sammyspizza.com



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Posted by LGBT Weekly on Aug 18, 2011. Filed under Chef's Skillet. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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