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Maple-roasted vegetables (yum) tossed with crispy romaine lettuce, then dressed to perfection… I think I need a serving right about now.
1 (8-ounce) bag romaine lettuce, shredded
1 red onion, diced
1 red pepper, diced
1 yellow pepper, diced
3 portabello mushrooms, sliced
1 zucchini (unpeeled), sliced
1/2 cup Gefen Sweetened Dried Cranberries (optional)
1 tablespoon maple syrup
1 tablespoon Gefen Olive Oil
1 tablespoon lemon juice
2 tablespoons brown sugar
1 teaspoon Haddar Kosher Salt
1/2 teaspoon pepper
1/4 cup fresh or frozen cranberries
2 tablespoons canola oil
2 tablespoons Kedem Red Wine Vinegar
2 tablespoons Gefen Honey
1/2 teaspoon dried mustard
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
Combine onions, peppers, mushrooms, and zucchini in a 9- x 13-inch baking pan. Toss with maple glaze. Roast for 35-40 minutes, mixing once halfway through the cooking time. Allow vegetables to cool.
Combine roasted vegetables with lettuce and dried cranberries.
Combine cranberry vinaigrette ingredients in a small bowl or cruet and blend with an immersion blender. Dress salad with cranberry vinaigrette and toss to coat evenly.
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