May 31, 2002, Newsletter Issue #58: Cottage Cooking: Salads

Tip of the Week

This fabulous grilled salad - yes, grilled salad is excellent served with cold slices of roast chicken, slices of fresh tomato and corn on the cob!

The contrast of the smokey, soft vegetables against the cool crispness of the lettuce makes for a nice change from your regular garden salads.


2 zucchini -- sliced lengthwise
1 sweet red onion -- cut in quarters
1 sweet red pepper -- cut in quarters
1 yellow pepper -- cut in quarters
1 orange pepper -- cut in quarters
2 tablespoons olive oil
1/4 teaspoon garlic powder
1/4 teaspoon thyme
3 cups mixed greens
2 cups romaine lettuce
1 cup leaf lettuce
dressing
1/4 cup balsamic vinegar
1/2 cup olive olive
1 teaspoon dijon mustard
1 teaspoon honey
fresh ground black pepper
fresh herbs -- your choice

Slice all vegetables except lettuces and toss with olive oil, garlic powder and thyme. Place large pieces on the grill, and cook until just tender, with nice grill marks.

Remove grilled veggies and cut into bite sized pieces. Toss veggie while still warm, with the mixed greens and lettuce.

Whisk together the dressing ingredients, add herbs of your choice. Basil or Lemon Thyme are nice. Pour over veggies and green and toss well to coat.

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