Grilled Veggie Salad with Sundried Tomato Vinaigrette
This salad offers a great medley of flavors and textures, featuring grilled zucchini, squash, portabella mushrooms, asparagus, and red onion on top of spring greens. A drizzle of sundried tomato vinaigrette gives this salad a big burst of flavor.
Servings: 4
Ingredients
- 1 zucchini, cut in 1" slices
- 1 yellow squash, cut in 1" slices
- 1 bunch asparagus
- 2 large portabella mushroom caps, sliced
- 1 medium red onion, cut in 1/4" slices
- 2 tbsp extra virgin olive oil
- dash of salt and pepper
- 6 cups spring greens
- Sundried Tomato Vinaigrette
Instructions
- Turn your grill or grill pan on to medium heat. Cut all veggies, except for asparagus, to facilitate grilling.
- Add cut veggies to a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss together with your hands.
- Grill the zucchini, summer squash, red onion, asparagus, and portabella mushrooms (in batches based on size of grill) for 3 to 4 minutes on one side, then flip and grill for roughly 2 more minutes.
- Remove veggies from grill and prepare the Sundried Tomato Vinaigrette while they cool.
- To serve, add greens to the bottom of a large salad bowl or platter, layer on the grilled veggies, then drizzle with Sundried Tomato Vinaigrette.
Notes
Nutritional values are for Grilled Veggies and Greens.
Go here for Sundried Tomato Vinaigrette nutrition.
Nutrition
Serving: 313g | Calories: 128kcal | Carbohydrates: 8g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 92mg | Potassium: 860mg | Fiber: 5g | Sugar: 6g | Vitamin A: 46IU | Vitamin C: 25mg | Calcium: 64mg | Iron: 2mg