Cold roasted vegetables in a winter salad? You bet! SAM
1 cup cold Roasted Winter Vegetables
1 large marinated artichoke heart, shredded
2 tablespoons cold cooked couscous
4 ounces mixed salad greens
4 ounces Mustard Vinaigrette
Oil-cured or niçoise olives
In a salad bowl, toss together the vegetables, artichoke, couscous, and greens. Dress with vinaigrette. Serve with black olives.
Makes 2 main or 4 side servings.