Salmon Roasted Vegetable Salad
Ingredients
6
cups
cubed (1/2-inch) peeled root vegetables, such as potatoes, turnips, carrots and beets
3
tablespoons
extra-virgin olive oil, divided
3/4
teaspoon
freshly ground pepper, divided
3
tablespoons
sherry vinegar, or red-wine vinegar
1
tablespoon
minced garlic
1
teaspoon
whole-grain mustard
8
cups
mixed salad greens
16
oz
ounces of cooked boneless, skinless wild Alaskan salmon, drained and flaked
2
scallions, sliced