Featured recipe from Marilu’s table * Chopped vegetable salad
This salad is very flexible if you have different vegetables. Make a double recipe and bring it to a picnic or cookout! It’s perfect for your Fourth of July celebration.
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Chopped Vegetable Salad
From The 30 Day Total Health Makeover
Blue * Serves 4-6
2 cloves garlic, minced
1/2 cup olive oil
2 beefsteak tomatoes, sliced thick
1 bunch asparagus, ends snapped off
1 large green bell pepper, top & bottom sliced off
2 ears corn on the cob, shucked
3 large carrots, peeled and sliced thick lengthwise
1/4 pound fresh green beans, ends trimmed
3 Tablespoons balsamic vinegar
1 Tablespoon Dijon mustard
1 head romaine lettuce (or mixed salad greens), washed and shredded
Salt and fresh ground black pepper to taste
In a large bowl, add garlic and 2 ounces of olive oil. Add all vegetables except the lettuce, season with salt and fresh ground black pepper. Grill vegetables on medium heat and set aside.
Chop all vegetables into medium sized pieces just before serving. In a small bowl, whisk balsamic vinegar, Dijon mustard and remaining olive oil until blended. Toss vegetables with vinaigrette and place on top of shredded romaine lettuce.