The Grilled Vegetable Salad
A warm, hearty salad that makes a great side dish or vegetarian meal.
Servings 6 servings
Ingredients
Salad:
- 2 tablespoons Olive oil
- 5 oz bag baby greens
- 1 zucchini, diced
- 1 large shallot, peeled and thinly sliced
- 1 cob of corn, kernels removed (if living grain free omit corn)
- ½ of one orange bell pepper, thinly sliced
- 6 artichoke hearts packed in water, cut in half
- 10 asparagus spears, trimmed and cut into 1 inch pieces
- 1 large tomato, diced
- Sea salt and freshly ground pepper, to taste
- Parmesan cheese, shaved
Dressing:
- ½ cup olive oil
- ¼ cup good balsamic vinegar
- 1 tsp Dijon mustard
- pinch sea salt pinch
- Freshly ground pepper, to taste
Instructions
For Salad:
- Press artichoke hearts between papers towels to remove excess water, cut in half and set aside. Add 2 Tablespoons olive oil to large grill or cast iron pan on med heat.
- Add shallot and bell pepper to pan.
- Sauté for 5 minutes, stirring occasionally then turn heat to med/high and add asparagus and artichoke hearts.
- Sauté for 3 more minutes, then add corn and zucchini.
- Stir and continue cooking until edges of vegetables turn golden brown, sprinkle with sea salt and pepper to taste
- Turn off heat. Allow to cool till slightly warm and place on top of bed of baby greens.
- Add diced tomatoes. Lightly dress, toss.
- Place on individual salad plates, top with shaved Parmesan cheese.
For dressing:
- Place all ingredients in lidded container, shake or whisk till emulsified. Save for up to three weeks in fridge.