Springtime Grilled Salad
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Springtime Grilled Salad
Springtime Grilled Salad
2 bunches asparagus (about 2 lb.)
1 each: red, orange and yellow bell peppers
1 (6- oz. package) portabellini mushrooms
2 tbsp. Christopher Ranch Roasted Garlic finely chopped
1/4 cup extra virgin olive oil
3 tbsp. white balsamic vinegar
1 tbsp. Dijon mustard
1/2 tsp. salt
pepper to taste Freshly ground
2 tbsp. fresh basil snipped
Trim ends from asparagus and remove stems and seeds from peppers; cut peppers into fourths. Grill all vegetables over medium-high heat for about 5 to 10 minutes, turning often, until lightly charred. Remove from heat and let cool. Cut into bite-size strips and place in a large bowl with garlic. Whisk together oil, vinegar, Dijon mustard and salt and pour over vegetables, tossing well to coat. Season to taste with pepper. Cover and refrigerate for at least 1 hour to chill, stirring occasionally. Top with basil just before serving.

Makes 8 servings.
Nutritional Information:
110 calories, 4 g protein, 7 g total fat (1 g sat., 0 g trans), 9 g carbohydrate, 4 g fiber, 5 g sugar, 0 mg cholesterol, 170 mg sodium, 2 points