1. In a large dinner-size bowl, set your crisp base. I used 1 chopped head of romaine but you can use 2 cups of loose spinach or shredded cabbage too.
  2. Set oven for 400 degrees. Spray a baking sheet with nonstick spray or line it with tin foil or parchment paper. Arrange veggies in a single layer, I used cauliflower florets, mini bell peppers and slices of red onion. Sprinkle with salt and pepper and bake for 40 minutes. Add roasted veggies to bowl.
  3. Power it up with protein. I used a store bought rotisserie chicken breast and removed the skin. When they brine it and cook it bone-in, it keeps it really juicy.
  4. Jazz it up with accessories. I used 2 chopped dates, 1 T roasted slivered almonds and made a dressing. Dressing is 1 T balsamic vinegar, 2 tsp rice wine vinegar, 1 tsp olive oil, 1 tsp Dijon mustard, 1/8 tsp liquid stevia, pinch salt .