- 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.
- 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.
- 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.
- 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 .