Ingredients: 1 cup small, bite-sized cauliflower pieces (use fresh or thawed frozen) 1 cup sliced button mushrooms 8 stalks fresh asparagus, sliced on the diagonal into bite-sized pieces (about 1 cup) 1 14-ounce can quartered artichoke hearts in water, drained 1/2 cup reduced-fat red wine vinaigrette or Italian dressing, divided 4 slices white or sourdough bread, with crust cut off and bread sliced into bite-sized cubes 5 cups tightly packed spinach leaves (about 6 ounces), sliced into bite-sized pieces Directions:1. Preheat oven to 350 degrees F. Steam or microwave together cauliflower, mushrooms and asparagus until asparagus is tender-crisp. Place in a medium bowl with artichoke hearts and toss with 3 tablespoons dressing. 2. Cover and refrigerate. 3. Spread bread cubes in a shallow glass pan and toss with 2 tablespoons vinaigrette. Bake 10 minutes, until golden brown. Let cool. Toss spinach leaves with remaining dressing and croutons in a large serving bowl. Top with marinated vegetables and serve. |