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


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

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