Grilled Italian Salad
Author: Dana Garner
Recipe type: salad
Prep time:
Cook time:
Total time:
Serves: 4
- 4 cups Spring Mix Lettuce
- ½ cup olive oil for vegetable marinade
- ½ cup balsamic for vegetable marinade
- 2 tablespoons of olive oil for the asparagus
- ½ teaspoon Italian seasoning for the vegetables
- salt and pepper to taste
- 12 asparagus spears
- 1 large red onion, sliced into discs
- 2 zucchini, sliced lengthwise
- 2 yellow squash, sliced lengthwise
- 2 red bell peppers, sliced into thin strips
- ½ cup cherry tomatoes, sliced
- ½ cup crumbled feta
- ½ cup artichokes, from a can is easiest
- Dana’s homemade Italian dressing (see recipe above)
- Slice the onion into crosscut discs
- Slice the zucchini and squash into lengthwise pieces
- Slice the red pepper into long thin strips
- Slice the tough ends from the asparagus
- Toss vegetables, except for the asparagus, into a gallon bag with oil and balsamic to marinade for 10 minutes
- Place the asparagus on a platter and rub with olive oil and sprinkle with salt, pepper, and Italian seasoning
- Remove the other vegetables from the bag, drain off the marinade and sprinkle with salt, pepper, and Italian seasoning
- Prepare the dressing by mixing all ingredients into a bowl, set aside
- Grill the vegetables until slightly tender
- Place salad greens into individual plates, about a cup for each plate
- Top with grilled vegetables, equally distributing an assortment of each
- Add the artichokes, about 4 chunks for each plate
- Add the cherry tomatoes
- Sprinkle with feta
- Drizzle on the salad dressing.
Recipe by Eat Write Pack Light at https://www.eatwritepacklight.com/grilled-italian-salad/
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