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Recipe
Grilled Vegetable Salad Recipe
Inspired by The Ivy in Santa Monica, this is a wonderful spring salad that can be served as a side to grilled meats or as a main for lunch or a light dinner. I think the grilled corn makes the dish. Can also add grilled and chopped chicken to create a full meal.
| Prep time: 15 Minutes |
American
|
| Cook time: 15 Minutes | Servings: 4 servings |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 384g | |
| Recipe makes 4 servings | |
| Calories 370 | |
| Calories from Fat 277 | 75% |
| Total Fat 31.99g | 40% |
| Saturated Fat 4.53g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 335mg | 14% |
| Potassium 1082mg | 31% |
| Total Carbs 22.0g | 6% |
| Dietary Fiber 8.9g | 30% |
| Sugars 7.92g | 5% |
| Protein 5.21g | 8% |
Ingredients Convert Measures
- 1 full head green leaf lettuce, finely chopped
- 3 Roma tomatoes, chopped
- 3 ears corn, grilled then remove the kernels
- 1 large bunch asparagus, grilled then chopped
- 2 bunches green onions, grilled then chopped
- 3 medium zucchini, grilled then chopped
- 2 avocados, diced
- Dressing:
- 6 tablespoons EVOO
- 2 tablespoons balsamic vinaigrette
- 1 tsp Dijon mustard
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp crushed basil
- 1/2 tsp crushed oregano
- 1 leaf fresh basil (optional)
Directions
- Make the dressing first and put in the fridge for 1-2 hours. Mix all ingredients and whisk together.
- Liberally brush the corn, zucchini, asparagus, and green onions with olive oil, sprinkle lightly with salt and pepper. Grill.
- When cool, chop all your grilled vegetables and mix with lettuce , tomatoes, and avocados.
