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For the salad, assemble:
2 1/2 ounces mixed baby salad greens (e.g., watercress, chard, and red oakleaf lettuce)
2 roasted potatoes, chopped
Handful of sun-dried tomatoes, chopped
2 scallions, sliced
For the dressing, mix:
1 tablespoon extra virgin olive oil
1 teaspoon cider vinegar
Pinch of salt and pepper
Pinch of dried red pepper flakes
Vegetarian Alternative:
Add 2 ounces feta, Parmesan, or pecorino.
Reprinted from Salad Love: 260 Crunchy, Savory, and Filling Meals You Can Make Every Day. Copyright © 2015 by David Bez. Photographs by David Bez. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.
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