Roasted Vegetable Salad w/ Champagne Vinaigrette

I have had several requests to post healthier dishes so here is a wonderful roasted vegetable salad with a champagne vinaigrette dressing.  I particularly love the spicy and sweet mixed lettuce greens that I pick up at the Farmer's Market on Sundays after yoga.

Serves 2

Mixed lettuce greens (baby romaine, red leaf, green leaf and arugula)
Handful Grape Tomatoes, sliced in half
2 green onions, sliced
1/4 small red onion, sliced thinly
4-5 fresh Asparagus spears, roasted, cooled and chopped
1 small Zucchini or Squash
Handful Mushrooms, sliced and sauteed in olive oil
Handful of sweet peppers or red bell pepper, chopped
Feta cheese, crumbled
Freshly ground black pepper
Fresh parsley, chopped (optional)

1. Preheat oven to 350.
2. Place asparagus, zucchini or squash on a small cookie sheet, toss with some olive oil, salt and pepper.
3. Roast in oven for 8-10 minutes or until tender.  Cool and chop into bite-size pieces.
4. Assemble all ingredients above in a large bowl.
5.  Toss with dressing below and serve.


Dressing: 
2 Tablespoons Grapeseed oil
1 Tablespoon of Champagne Vinegar or White Balsamic Vinegar
1 Teaspoon of Dijon mustard
pinch or two of kosher salt

1.  Put all ingredients in a small glass jar and shake until combined well.