Picnic Layered Salad
1 c. celery, chopped (about 6 stalks)
1/4 c. peas
1/2 onion, chopped
3 plum tomatoes, roasted*
2 corn muffins, made into croutons **
1/4 c. goat cheese
1/3 c. balsamic vinegar
1/3 c. olive oil
1 tsp. Dijon Mustard
Salt and Pepper, to taste
In a medium glass bowl, layer the ingredients in the following order:
1-Celery and Peas
Mix together the oil, vinegar, mustard and salt and pepper. Pour the dressing over the salad. (You can also use an Italian dressing, or use Apple Cider vinegar or Red Wine Vinegar in place of the Balsamic).
* To make the roasted tomatoes: Thinly slice the tomatoes. Lay them out on a non-stick foil lined baking sheet. Sprinkle the tomatoes with olive oil, salt and pepper. Bake at 250 degrees for 20 minutes, then increase the heat to 350 degrees and continue roasting for about 25 minutes, or until the tomatoes get crinkly.
** To make the croutons: Cube 2 corn muffins. Lay out on a non-stick foil lined pan. Sprinkle with olive oil and salt and pepper. Bake for about 20 minutes or until the edges start to brown. ( I used a bigger sheet for the tomatoes, and when I raised the heat to 350, I just threw the cornbread cubes onto one end of the baking sheet and roasted the cubes and tomatoes at the same time….cuts down on dishes AND time!)