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Spinach Salad with Marinated Vegetables

This recipe gives you 3 ½ servings of vegetables.

Ingredients
1 cup small, bite-sized cauliflower pieces (fresh or thawed frozen)
1 cup sliced button mushrooms
8 stalks fresh asparagus, sliced on the diagonal, into bite-sized pieces (about 1 cup)
1 14-ounce can quartered artichoke hearts, in water
½ cup reduced fat red wine vinaigrette or Italian dressing, divided
4 slices white or sourdough bread, with crusts cut off and bread sliced into bite-sized cubes
5 cups tightly packed spinach leaves (about 6 ounces), sliced into bite-sized pieces

Directions

1. Pre-heat oven to 350 degrees.
2. Steam or microwave together cauliflower, mushrooms and asparagus until asparagus is tender-crisp.
3. Place in a medium bowl with artichoke hearts and toss with 3 tablespoons dressing.
4. Cover and refrigerate.
5. Spread bread cubes in a shallow glass pan and toss with 2 tablespoons of vinaigrette.
6. Bake 10 minutes, until golden brown. Let cool.
7. Toss spinach leaves with remaining dressing and bread cubes in a serving bowl.
8. Top with marinated vegetables and serve.

Serves 4 people.