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Fresh Grilled Vegetable Salad with Classic Vinaigrette

12:28 PM, May 6, 2013   |    comments
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Serves 6-8

Mixed lettuce greens (baby romaine, and large romaine, red leaf, green leaf and arugula
2 green onions, sliced
4 green peppers grilled or roasted
1 ½ bunches of  fresh asparagus spears, roasted, cooled and chopped
2 small zucchini or squash

 

 

 

2 ears of corn grilled or roasted
1 avocado
Feta cheese, crumbled
freshly ground black pepper
Fresh basil chopped (optional)

4 Tomatoes sliced into quarters and sliced again

1. Preheat oven to 350. ( or grille on the bar-b-cue).
2. Place asparagus, zucchini or squash on a small cookie sheet, toss with some olive oil, salt and pepper.
3. Roast in oven for 8-10 minutes or until tender. Cool and chop into bite-size pieces.
4. Assemble all ingredients above in a large bowl.
5. Toss with dressing below and serve.

Dressing:
½-3/4 cup extra virgin olive oil
¼ cup of  white wine vinegar
1 tablespoon of Dijon mustard
pinch or two of kosher salt 1/8 teaspoon of black pepper and a pinch of sugar

 

 

 

 

 A splash of lemon!

1. Put all ingredients in a small glass jar and shake until combined well.

 

 

 

 

 

 

 

Janet Westling

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