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Roasted Veggie Salad with Pretzel Croutons and Shrimp

March 20, 2019

This is a great salad for a hot evening like we have here is Costa Rica. I had just met Katzie Guy-Hamilton a pastry chef that had come to our town to give a presentation at one of the hotels. She talked about her food and cook book ( Clean Enough)  and using fresh ingredients from the garden at the hotel all the while she was making a beautiful salad. Katzie had come to my house for dinner one evening and as it goes sometimes I was not cooking, my friend Mari was doing the cooking and bringing it to my house. The food was delicious too. But I didn't get to show off with my cooking while a chef was visiting, oh well. But back to the salad she made, roasted veggies seemed like a great addition and so I was inspired to make my own. So here I roasted carrots, onion, zucchini, garlic, mushroom, red bell pepper, thyme, basil, and rosemary. All I had for the lettuce was Romain, but I would also add in Arugula. The thing is make it your way. Chuck added some BBQ shrimp and I made cilantro sauce for dressing. The pretzel bites were in my freezer from awhile back when I made them and I thought they would make a great Crouton and they did. So experiment and enjoy cooking and make a beautiful salad for dinner. 

 

 

 

 

 

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