California Pizza Kitchen contacted me to test out their new Roasted Vegetable Salad. I’m a huge fan of this restaurant chain. Back when I was a college student, I was a secret shopper and this was one of my favorite assignments. I would dine, review and get a free meal plus $25. Awesome. Now decades later, I’m still psyched to dine at CPK for free.
Mr.Momtrends and I headed to the Annapolis Mall location over Memorial Day weekend. We ordered this beauty and were so happy. The “kitchen sink” style salad includes: Roasted artichoke hearts, asparagus, Japanese eggplant, red & yellow peppers, corn and sun-dried tomatoes, served warm over Romaine lettuce tossed in homemade Dijon balsamic vinaigrette. Topped with fresh avocado. Yum.
This dining out experience inspired me to share the recipe from a CPK cookbook called: Pasta, Salads, Soups and Sides Cookbook. But I’m telling you, sometimes it’s more fun to have someone else do all the chopping!
Grilled Vegetable Salad
CPK Vegetable Marinade
6T Olive Oil
1 t Soy Sauce
1 t cumin
1 t cayenne
CPK – Dijon balsamic vinaigrette
2T Dijon mustard
1/2 cup balsamic vinegar
1 cup olive oil
1T chopped garlic
Salt and pepper to taste
Cut up and marinate veggies for 10 min. grill until done, slice and toss over romaine lettuce with dijon balsamic vinaigrette.
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