Writing by Dr. Dannielle Blumenthal

This recipe makes 2 large meal-sized servings.

Ingredients
For the Roasted Vegetables:
1 cup broccoli florets
1 cup zucchini, sliced
1 tablespoon olive oil
Salt and pepper to taste

For the Salad Base:
4 cups artisan lettuce blend
1 cup cherry tomatoes, halved
For the Rough Chop Relish:
1/2 cup pickled beets
1/2 cup sun-dried tomatoes in oil
1/2 cup marinated artichoke hearts
Extra virgin olive oil to cover

For the Topping:
4 tablespoons generic ranch dressing

Instructions

Start by making the relish. Place the pickled beets, sun-dried tomatoes, and artichoke hearts into a blender or food processor. Pulse briefly until you have a rough, chunky chop. Transfer this mixture to a glass jar and pour enough olive oil over the top to cover it.

Next, roast the vegetables. Heat one tablespoon of olive oil in a pan over medium-high heat. Add the broccoli and zucchini, cooking until they are tender and have a nice brown char on the edges.

To assemble, divide the artisan lettuce and cherry tomatoes into two bowls.

Add the warm roasted vegetables on top.

Spoon a generous portion of the beet and artichoke relish over the greens, and finish by drizzling with the ranch dressing.

Nutritional Information per serving
Calories: 420
Total Fat: 32g
Saturated Fat: 5g
Sodium: 820mg
Total Carbohydrates: 28g
Dietary Fiber: 9g
Sugars: 13g
Protein: 8g

Edited and nutrition information calculated by Gemini AI.