Roasted Vegetable Salad with Fajita Dressing

celiacmaine-iac · Joined: 19 Dec 2007 Posts: 836 Location: Maine

This is a favorite recipe of ours. I've had a similar salad in a favorite restaurant many times, and decided to see if I could duplicate it. This is good stuff.

Roasted Vegetable Salad

Dressing:
1/2 c. canola oil
1/4c. extra-virgin olive oil
1/4 c. fresh squeezed lime juice
2 tsp. honey
2 cloves garlic
1 T chopped onion
1/2 tsp. salt
pepper to taste
2 tsp. chili powder, less if your chili powder is very hot
1 1/2 tsp. cumin
1 tsp. paprika
1 tsp. worcesteshire sauce (GF)

Mix all dressing ingredients in blender or food processor till smooth. Chill for a couple of hours to mingle flavors.

Salad:
1 onion chopped in 1" chunks
Baby carrots, you decide how many
4-5 small plum tomatoes, halved and squeezed to release juice
Toss veggies in 1 T. oil, and roast @ 450 degrees on a large baking pan in a single layer, until vegetables are caramelized, turning once or twice. If you don't have a non-stick baking pan, use some non-stick aluminum foil. You might need to remove the tomatoes before the onions and carrots, but I let them get pretty well done.

Let veggies cool a little. They're even good cold. Place roasted veggies over a bed of Romaine lettuce. Sprinkle with roasted pumpkin seeds. Drizzle with dressing. The dressing is very flavorful, so be careful not to overwhelm the salad with too much dressing.

I've never tried it, but I think it would be good with leftover grilled steak strips for a main dish salad.