Featured recipe from Marilu’s table * Arugula salad with grilled veggies
Oops! We got a little sidetracked yesterday. Here’s Thursday’s recipe – another excellent Purple Week recipe – something that’s totally healthy, but absolutely delicious. It’s written as a main dish salad, but it’s also perfect in smaller portions as a small meal before you head out to a party, or as a side dish (try it with the Salmon in Parchment from last Monday!).
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Arugula and Grilled Vegetable Salad
from Marilu Henner’s The 30 Day Total Health Makeover
Purple * serves 4
2 Tablespoons balsamic vinegar
1/4 teaspoon Dijon mustard
1 teaspoon water
1-1/2 teaspoons mellow barley miso
1 Tablespoon olive oil
pepper to taste
1 medium-sized sweet onion, peeled and cut into thick slices
1 medium zucchini, cut diagonally into 1/4-inch slices
4-6 cups torn or coarsely chopped arugula
2 Tablespoons whole basil leaves
1 Tablespoon chopped Italian parsley
Whisk together the vinegar, mustard, water, and miso. Dribble in olive oil, whisking continuously until dressing emulsifies. Season with pepper to taste.
Brush onion and zucchini with dressing and grill or broil, turning once, until tender. If zucchini slices are particularly large, cut in half lengthwise after grilling.
Toss together arugula and basil leaves with just enough dressing to coat. Divide among 4 salad plates. Arrange grilled vegetables on top and sprinkle with parsley.
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