So it is the New Year and everyone is trying to eat a little bit more healthy and exercise more, myself included. I am not willing to sacrifice taste for fewer calories though! This salad lets me indulge a little while still being loaded with veggies! One of my favorite things is to eat at a great restaurant and try to recreate my favorite dishes at home with my own spin. This is also a great example of that. I was inspired by the Wood Oven Salad at Pizzeria Vetri and I think it turned out better than I imagined!
2 slices of prosciutto
Shaved Manchego cheese
1 tablespoon of olive oil
Handful of each: Broccoli, cauliflower, brussels sprouts, carrots
Seasonings: salt, pepper and garlic powder
Raspberry blush vinegar for drizzling
Start off by cleaning the vegetables and cutting them down the bite sized pieces. You want everything to be about the same size since you will be roasting them all together. Lay veggies out on sheet pan lined with tin foil. Drizzle olive oil over top and season with salt, pepper and garlic powder. Toss everything together with your hands and make sure everything is coated. Now, I don’t have a wood burning oven like Pizzeria Vetri but I do have a toaster oven and it gets the job done just fine (so would a regular oven). Roast veggies about 25 minutes until they are starting to brown and crisp.
Spread roasted veggies out on your plate and tear the prosciutto into smaller pieces. Using a vegetable peeler shave pieces of Manchego cheese over top. The prosciutto and cheese make this dish feel like you are indulging and will satisfy any cravings. Drizzle raspberry blush vinegar over top. You can use any kind of vinegar you like for this, balsamic would be great but I like the sweetness the raspberry adds. Since the veggies were roasted in olive oil there is no need to add more for the dressing. Now if only I could have a glass of wine with this….but I am trying to be good!