Feel free to substitute other veggies. If you don't have a grill, you can cook this on an indoor grill pan instead. Cooking time includes a 30 minute marinade. From VT May/June 2006
Provided by Annisette
Categories Greens
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, whisk together the balsamic vinegar, olive oil, parsley, basil, and garlic.
- Season with salt and pepper if desired.
- Toss the sauce with the asparagus, mushrooms, and onion. Place in a shallow baking dish.
- Cover with plastic wrap and let the vegetables marinate for 30 minutes at room temperature.
- Coat the grill rack or grill pan with nonstick cooking spray and preheat the grill to medium high heat.
- Place the spinach leaves in a large bowl and set aside.
- Drain the asparagus mixture, reserving the marinade.
- Grill the vegetables, turning occasionally, until they are tender and lightly charred (about 6-8 minutes).
- Transfer the grilled vegetables to a cutting board and allow to cool for a couple of minutes. Cut the vegetables into bite-sized pieces.
- Add the grilled vegetables to the spinach.
- Transfer the marinade to a saucepan and bring it to a boil.
- Remove from heat and pour over the salad mixture. Use tongs to toss the salad and marinade.
- Test for seasoning, adding salt and pepper as desired.
- Serve immediately.
Nutrition Facts : Calories 242.2, Fat 20.8, SaturatedFat 2.9, Sodium 57.8, Carbohydrate 12.3, Fiber 4.5, Sugar 3.7, Protein 5.6
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