Insalata Roma Brio

Insalata Roma Brio

From: Chef Matthew Harding, Brio Restaurants. Yield: 1 serving.

2 oz. (3” bias-cut) grilled sliced asparagus
6 pieces seared red bell pepper
1 oz. ladle balsamic vinaigrette
5 oz. tricolore mix with arugula
2 oz. ladle Tuscan Italian dressing
2 1-oz. spoodles of red grapes, halved
1 pinch salt and pepper mix for vegetables
1 pinch salt and pepper mix for salad
½ oz. crispy lavoush strips or triangles

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