Recipe: Grilled Veggie Salad
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This immediately became a favorite in our house; I've made it three times in one week, and the homemade dressing is so easy!
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Category: Side Dishes
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Time to Prepare: 20 minutes
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Time to Cook: 15 minutes
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Number of servings: 6
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Ingredients:
| ½ | pound | asparagus |
| ½ | pound | crimini mushrooms |
| 1 | chopped | red bell pepper |
| 1 | chopped | red onion |
| 16 | ounces | spinach leaves |
| 1 | cup | shredded parmesan cheese |
| 1 | cup | olive oil |
| 2 | tbsp | balsamic vinegar |
| 1 | tbsp | lemon juice |
| 1 | tsp | ground mustard |
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Instructions:
Place asparagus, mushrooms, red pepper, and onion is a bowl, toss with ½ cup olive oil. Grill over medium flame (in grill wok) until veggies are crisp tender. Place on cookie sheet to cool.
Meanwhile, combine remaining ½ cup olive oil, balsamic vinegar, lemon juice, and ground mustard, stir well. Toss veggies with spinach leaves, sprinkle with parmesan cheese. Serve with balsamic dressing.
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Notes: To make this a meal, grill strips of steak with veggies. Omit parmesan cheese and add 4 oz. chopped fresh mozzarella cheese.
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