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Ingredients

• 6 cups cubed (1/2-inch) peeled root vegetables, such as potatoes, turnips, carrots and beets
• 3 tablespoons extra-virgin olive oil, divided
• 3/4 teaspoon freshly ground pepper, divided
• 1/2 teaspoon salt, divided
• 2 tablespoons sherry vinegar or red-wine vinegar
• 1 tablespoon minced garlic
• 1 teaspoon whole-grain mustard
• 1 teaspoon minced anchovy fillet or paste
• 8 cups mixed salad greens
• 2 6- to 7-ounce cans boneless, skinless wild Alaskan salmon, drained and flaked
• 2 scallions, sliced

Description

Toss Roasted Vegetables And Salmon With A Flavor-packed Vinaigrette To Serve On Top Of Greens For A Hearty Dinner Salad. For A Twist, Add A Poached Or Fried Egg On Top. Serve With: Toasted Whole-grain Baguette And A Glass Of Riesling.

Eating Well