Grilled Veggies Salad

April 22, 2013

(phase 1-4) serves 2

12 asparagus spears, trimmed
2 cups whole button mushrooms
1/2 red bell pepper cut into chunks
Olive oil Cooking spray
1/2 teaspoon freshly ground black pepper
1/4 teaspoon sea salt
6 cups torn romaine lettuce
1/2 cup thinly sliced radishes
1/2 cup Walden Farms blue cheese dressing

Prepare grill to medium heat.
To prepare salad, cook asparagus, mushrooms, and red bell peppers in boiling water 2 minutes or until crisp-tender. Drain and plunge into ice water; drain. Place mixture in a large bowl. Lightly coat vegetable mixture with olive oil cooking spray. Sprinkle with 1/2 teaspoon pepper and sea salt; gently toss to coat. Place vegetable mixture in a wire grilling basket coated with cooking spray. Place grilling basket on grill rack, and grill 7 minutes on each side or until lightly browned. Arrange 1 1/2 cups of lettuce on each of 2 salad plates. Divide the grilled vegetables and radishes evenly among servings. Serve 1/4 cup Walden Farms blue cheese dressing with each salad.

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