Chef Salad with Roasted and Marinated Vegetables

Ingredients

• Sweet and Sour Dressing

• 1/4 C. Canola Oil
• 1/4 C. White Balsamic Vinegar
• 1/4 t. Dijon Mustard
• 1 T. Light Mayonnaise
• 1/4 t. Freshly Ground Black Pepper
• 1/8 t. Garlic Powder
• 1/8 t. Kosher Salt
• 1 t. Granulated Sugar (*or more, to taste)

• For the vegetables and salad

• 1/2 C. Small Broccoli Florets
• 1/2 C. Small Cauliflower Florets
• 1/2 C. Baby-cut Carrots
• 4 Medium Brussels Sprouts, trimmed, outer leaves removed; halved
• 3 Medium Asparagus Spears, cut into 1-inch pieces
• 1/2 t. Kosher Salt
• 1/8 t. Freshly Ground Black Pepper
• 1 T. Extra Virgin Olive Oil
• 4 C. Torn Mixed Greens
• 8 Grape Tomatoes, halved
• 1 - 1 1/2 piece of English Cucumber, thinly sliced
• 1 Green Onion, thinly sliced
• 2 oz. Cooked Ham, cut into matchsticks
• 2 oz. Sharp White Cheddar Cheese, cut into matchsticks
• 1 Hard-cooked Egg, quartered

Instructions

1. Heat oven to 400º. In a small bowl, mix together canola oil and white balsamic vinegar. Whisk in Dijon mustard and mayonnaise until smooth. Stir in pepper, garlic powder, kosher salt and sugar; set aside.
2. In a medium bowl, combine the vegetables with kosher salt, black pepper and extra virgin olive oil. Place on a baking sheet and roast for 20-25 minutes until soft. Transfer to a medium bowl and stir in 3 T. of the prepared dressing; set aside.
3. In a medium-large bowl mix together the mixed greens, halved grape tomatoes, sliced cucumber and sliced green onion. Divide mixture between two dinner plates. Arrange ham and white cheddar cheese matchsticks along the outside of salads. Place two quarters of egg on each plate and with a slotted spoon place marinated vegetables in the center of each salad. Drizzle remainder of sweet and sour dressing over each salad.

Notes