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Dairy
Easy
1 Hour, 30 Minutes
Diets 
Want a complete meal-in-one? With options for either cheese or chicken, this delicious salad will fit the bill. It comes together with incredible flavor due to the antipasti vegetables in every bite. With pasta as a backdrop and greens adding great texture, you’ll enjoy the combination this dish offers and find yourself preparing it often.
2 (8-oz./225-g.) bags romaine lettuce
1/2 cup Ta’amti Feta Cheese, crumbled, or 2 large grilled chicken cutlets, thinly sliced (optional)
2 beets, thinly sliced
1 large red onion, thinly sliced
2 large carrots, thinly sliced
1 large zucchini, thinly sliced
2 small sweet potatoes, thinly sliced
4 ounces (1/2 box) button mushrooms, cleaned and cut into thick slices
3 tablespoons Tuscanini Olive Oil
1/2 teaspoon seasoning salt
salt, to taste
pepper, to taste
1/2 cup Gefen Mayonnaise
2 tablespoons sugar
1/4 cup vinegar
3 tablespoons water
1–2 cubes Gefen Frozen Garlic, to taste
pepper, to taste
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
On a large, Gefen Parchment Paper-lined baking sheet, toss vegetables with oil and spices. Spread vegetables evenly in pan and bake for 40 minutes.
Remove from oven and turn vegetables over gently; return to oven and continue to roast. Keep checking vegetables every 15 minutes or so, tossing gently and checking for doneness; vegetables are ready when fork-tender and crisp at the edges. Remove from oven to cool to room temperature.
Combine dressing ingredients in a small mixing bowl; mix until smooth.
Spread lettuce over surface of a large, shallow bowl.
Spread antipasti over lettuce and drizzle entire salad generously with dressing. Depending on which meal you are serving this for, sprinkle with feta or chicken strips as desired.
Food and Prop Styling by Goldie Stern
Photography by Felicia Perretti
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