on the Menu recipe: Sammy’s Chilled Roast Vegetable Salad (gluten-free)


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

Method: Combine all ingredients; serve over fresh spinach leaves. Serves 4-6.

Related posts:

  1. On the Menu Recipe: La Jolla Strip Club’s White Truffle Mac and Cheese
  2. On the Menu: Beaumont’s Cioppino
  3. On the Menu recipe: Brockton Villa’s Truffle Red Bliss Potato Salad
  4. On the Menu Recipe: Market’s ‘Point Reyes Blue Cheese Souffle & Satsuma Tangerines’
  5. On the Menu recipe: Piatti’s Basil Ricotta Ravioli

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Posted by Staff on Aug 9, 2011. Filed under Food, Recipes. 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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