Place the roasted vegetables and fruit in a large bowl. Add the arugula and vinaigrette and toss well. Sprinkle with the almonds and serve warm. My Private Notes Show:Barefoot Contessa: Modern Comfort Food Episode:Cook Like a Pro: Thanksgiving Sides ...
Ina's Herb Potato Salad Recipe 02:49 Mussels for Cocktail Hour 03:55 Tomatoes Roasted With Pesto 03:29 Balsamic Roasted Beet Salad 03:19 Ina's Potato-Basil Frittata 03:37 Fresh Baked Strawberry Muffins 03:06 Scrambled Eggs and Goat Cheese ...