Roasted Root Vegetable Salad

Ingredients

• 2 cups cubed cooked vegetables (roasted beets, potatoes, carrots, and sauteed beet greens/spinach)
• 1/2 cup stale bread, cubed (or store bought croutons)
• 6 walnuts, toasted in a pan and chopped
• 1 scallion, washed and sliced thinly (white and light green parts only)
• 1 tablespoon chopped parsley
• 1 tablespoon olive oil
• 1/4 teaspoon mustard
• 1 teaspoon white wine vinegar
• Juice from half a lemon
• 1/4 teaspoon course salt
• 5 turns freshly cracked black pepper