BEEF SPINACH ANTIPASTI SALAD

Ingredients:

1/4	cup	olive oil
1/4	cup	MAGNOLIA GOLD BUTTER SALTED, melted
2	packs	cherry tomatoes
2	pc	eggplants, sliced diagonally
		iodized fine salt and pepper to taste
2	bunches	spinach, washed and tender leaves picked then blanched
2	cups	thinly sliced leftover roast beef
1/2	cup	sliced black olives
1/2	cup	store bought balsamic vinaigrette

Procedure:

Preheat oven to 350 °F.
In a bowl, combine olive oil, butter, tomatoes, eggplants and toss well until vegetables are well coated. Transfer mixture to a baking tray.
Sprinkle with salt and pepper to taste then roast in the oven for 20-30 minutes or until the vegetables are caramelized, soft and tender.
To assemble the salad: Place blanched spinach leaves on the bottom of the plate or salad bowl. Add in the roasted tomatoes, eggplants, roast beef, and olives. Drizzle some balsamic vinaigrette on top of the salad and serve the rest on the side.

Makes 3 servings.

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