Ok guys, it doesn’t get any easier than this. This past Sunday I made Roasted Fingerling, Carrot and Green Beans as part of our Sunday supper and I deliberately made extra so I would have leftovers to make this killer salad for lunch this week. All you need to do is take these leftovers……
Cut them into bite size pieces, half some cherry tomatoes and mix together 2 tablespoons of whatever vinegar you like (I used red wine vinegar) with 7 tablespoons of good quality olive oil, 1 teaspoon good French mustard and combine everything. The roasted veg are already incredibly seasoned so you literally just add the tomatoes and vinaigrette and you turn those leftovers into this….
YUM!
