Grilled Italian Salad
Author: 
Recipe type: salad
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 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)
Instructions
  1. Slice the onion into crosscut discs
  2. Slice the zucchini and squash into lengthwise pieces
  3. Slice the red pepper into long thin strips
  4. Slice the tough ends from the asparagus
  5. Toss vegetables, except for the asparagus, into a gallon bag with oil and balsamic to marinade for 10 minutes
  6. Place the asparagus on a platter and rub with olive oil and sprinkle with salt, pepper, and Italian seasoning
  7. Remove the other vegetables from the bag, drain off the marinade and sprinkle with salt, pepper, and Italian seasoning
  8. Prepare the dressing by mixing all ingredients into a bowl, set aside
  9. Grill the vegetables until slightly tender
  10. Place salad greens into individual plates, about a cup for each plate
  11. Top with grilled vegetables, equally distributing an assortment of each
  12. Add the artichokes, about 4 chunks for each plate
  13. Add the cherry tomatoes
  14. Sprinkle with feta
  15. Drizzle on the salad dressing.
Recipe by Eat Write Pack Light at https://www.eatwritepacklight.com/grilled-italian-salad/