Roasted Vegetable Salad

By robtree

Ingredients

• 1 1 to pound to tiny new potatoes
• 8 8 8 ounces fresh asparagus spears
• 3/4 3/4 3/4 cup grape tomatoes
• 6 6 6 cups mixed salad greens(such as small romaine, radicchio, arugula or leaf lettece)
• 2 2 2 ounces of thinly sliced prosciutto
• 1 1 1 ounce asiago cheese
• Fresh Herb Vinaigrette
• place in container and shake well

Details

Servings 6
Preparation time 20mins
Cooking time 60mins

Preparation

Step 1

preheat oven 425F

scrub potatoes thoroughly cut in half in a 13 x9 x2 inch baking pan toss potatoes with 2 tablespoons of vinaigrette

roast potatoes for about 30 minutes stirring halfway meanwhile wash asparagus break off woody bases where spears snap easily. add asparagus, tomatoes and an additional 2 tablespoons of vinaigrette to pan with potatoes roast for about 10 min

to serve arrange salad greens on a large platter. Arrange potatoes, asparagus and tomatoes on top. top with strips of prosciutto and shaved asiago cheese serve with remaining