spinach, washed and tender leaves picked then blanched
thinly sliced leftover roast beef
sliced black olives
store bought balsamic vinaigrette
BEEF SPINACH ANTIPASTI SALAD
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.