Los Angeles Ensalada Espanola (L. A. Chopped Spanish Salad)
- 16 roma tomatoes, sun dried, packed in oil (1/4-inch dice)
- 3 tablespoons olive oil
- 14 cup butternut squash (1/4-inch dice)
- 14 cup red beet, roasted (1/4-inch dice)
- 12 cup unsalted pistachio nuts, shelled
- 12 cup fennel (1/4-inch dice)
- 12 cup celery (1/4-inch dice)
- 13 cup cucumber (1/4-inch dice)
- 12 cup currants, dried
- 3 tablespoons piquillo peppers (1/4-inch dice)
- 14 cup grated parmesan cheese
- 14 cup grated provolone cheese (or mozzarella)
- 8 cups chopped mixed greens (such as arugula, spinach, frisee and romaine)
- 2 tablespoons balsamic vinegar
- 3 tablespoons golden raisins
- Preheat the oven to 250 F, roast the squash and beets in a small baking pan just until tender, about 12 minutes, allow to cool.
- Increase oven temperature to 350 F and toast pistachios for 5 to 7 minutes until lightlt toasted, allow to cool.
- in a large bowl, toss together the roasted tomatoes, butternut squash, beets, pistachios, fennel, celery, cucumber, currants, piquillo peppers, grated cheeses and mixed greens.
- In a small bowl mix , whisk together the balsamic vinegar and olive oil, stir in raisins.
- Drizzle dressing over the salad, sprinkle with a dash of salt and toss to combine.
- Serve immediately.
roma tomatoes, olive oil, butternut squash, red beet, unsalted pistachio nuts, fennel, celery, cucumber, currants, piquillo peppers, parmesan cheese, provolone cheese, mixed greens, balsamic vinegar, golden raisins
Taken from www.food.com/recipe/los-angeles-ensalada-espanola-l-a-chopped-spanish-salad-303471 (may not work)