I love a good salad.  One that you want to make over and over.  This salad hits all the notes. Crispy romaine, arugula, roasted artichokes, red peppers, mushrooms, capers and pine nuts. All dressed with my lemon viniagrette. This gem I served my Monday Night clients this past week and added roasted salmon.  Of course it was a hit and you can add chicken, flat iron steak, tofu.  It is amazing on it’s own and even better with an add on.

Roasted Artichoke, Red Pepper & Mushroom Salad

Serves 4

1 can rinsed and dried artichoke quarters

1 red pepper sliced thin

1 1/2 lb Cremini mushrooms

2 tbls olive oil

4 oz capers

4 oz toasted pine nuts

2 head romaine chopped

6 oz arugula

salt/ pepper to taste

Method:

Preheat oven to 400 degrees. Place artichokes, red peppers and mushrooms on a parchment lined sheet pan. Sprinkle with olive oil and season with salt and pepper. Roast at 400 for 20-25 minutes, until artichoke edges are browned and red peppers and tender.  Meanwhile, wash salad greens and place is a bowl. Season greens with salt and pepper.   Make Lemon Vinaigrette ( see in recipe index) . Add some dressing and coat greens. When roasted vegetables and done, cool slightly and get ready to build your salads.  Divide greens by 4, divide roasted vegetables onto each salad. Add capers and pine nuts to each salad, drizzle more lemon vinaigrette and enjoy.  If adding a protein, place onto the salad and use any reserved dressing.