When the weather is hot and sticky I find myself yearning for fruits and vegetables, not meat. I want salads, cold rice or noodles. Easy food, easy to prepare, easy to digest.
I recently had some grilled asparagus left over and used them for salad the next day. This dish was the perfect accompaniment to a rice salad that had other leftover vegetables in it!
Grilled Asparagus Salad
- 1 pound asparagus
- 4 tablespoons olive oil
- 4 cups mixed cut up salad greens
- 1 cup halved grape tomatoes
- 1/2 cup crumbled blue or feta cheese
- 2-3 tablespoons red wine vinegar
- 1/2 teaspoon Dijon mustard
- freshly ground black pepper to taste
Preheat an outdoor grill (or turn oven to 450 degrees). Trim the asparagus and place them in a shallow dish. Pour about 2 teaspoons of the olive oil over the asparagus and roll the spears to coat them evenly. Grill the spears, turning them once or twice, for 5-8 minutes, depending on thickness. Cut the spears into bite size pieces and place in a salad bowl. Add the salad greens, tomatoes and cheese and toss the ingredients. Mix the remaining olive oil, 2 tablespoons red wine vinegar and mustard and pour the dressing over the salad. Toss and taste. Add more vinegar to taste. Sprinkle with pepper and serve.
Makes 6-8 servings