Meatless Monday: Rip's Roasted Salad

I've been noticing lately how very few of the salads that we eat actually look like "salad." You know..."salad" as in mostly lettuce leaves and a few colorful veggies on top.

It turns out that salad can mean all sort of things. Yes, it usually means tons of veggies, but sometimes those veggies are ones you'd never think of adding to a salad.

Last week we had "Rip's Roasted Salad" from the Engine 2 cookbook, and it was tremendous. Despite the number of ingredients, it was really easy to fix, too. The combination of roasted Brussels sprouts, cauliflower, onions, and potatoes was so hearty, and it all mixed so well with the raw fresh red peppers, corn, and oranges. And just for fun there was a little bed of Romaine lettuce on the bottom, even though you can't really see it. Delicious! Try it soon.

Rip's Roasted Salad
Ingredients:
12 Brussels sprouts, cut in half
1 head cauliflower, cut into florets
8 ounces new potatoes
1 onion, sliced into rounds
1 head romaine lettuce, chopped
1 can corn, rinsed (I prefer frozen or fresh)
1 red bell pepper, seeded and chopped
1 can mandarin oranges
Salad dressing of your choice

Directions:
For Roasting Vegetables:
Preheat oven to 400 degrees. Place the Brussels sprouts, cauliflower florets, potato halves and onion slices face down on one or more large sprayed baking sheets. Broil the vegetables until they are soft (15-20 minutes). Check frequently for burning. Allow the vegetables to cool to room temp.

For Assembling Salad:
Put the romaine lettuce pieces in a large bowl. Cover with the roasted vegetables. Top with the corn, bell pepper and mandarin oranges. Toss thoroughly with salad dressing of your choice.

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Workout of the Day

P90X Chest and Back

Kicking it old school! Zach and I decided to do a round of P90X since we haven't done a complete 3-month round of it in ages and ages. Chest and Back is still a killer workout, and my arms are feeling it!