This salad was actually the first Magazines in May recipe I made, and I absolutely fell in love with it. You guys, this salad is delicious. And it’s pretty!
It’s vaguely labor-intensive, but trust me when I tell you it is 100% worth the effort. Make this for your best vegetarian friend, to show that you are OK with their lifestyle choice.
Along the same lines, I’m a big fan of any recipe that calls for you to make your own croutons. In this case, I’d let the bread sit so long, it became croutons on its own, but I’ll include how to make them if you’re not a procrastinator like me.
This also has another one of my favorite things in it — goat cheese. Pretty much, if you gave me a log of goat cheese and a spoon, I’d be a happy person. This salad makes that whole process vaguely more civilized.
Roasted Vegetable Salad with Garlic Vinaigrette
Serves 4
From Every Day with Rachael Ray — September 2010
