Post by Loupy on Jul 2, 2011 15:53:06 GMT -7
Grilled Vegetable Salad
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
YIELD: Makes 4 servings
COOK TIME: 10 MINUTES
PREP TIME: 14 MINUTES
COURSE:Main Dishes, Salads
Ingredients
4 plum or small heirloom tomatoes, halved
2 medium zucchini, cut lengthwise into 4 slices
2 medium yellow squash, cut lengthwise into 4 slices
2 baby eggplant, cut lengthwise into 4 slices
1 large red bell pepper, seeded and cut into 4 wedges
1 large red onion, cut into thick slices
1 pound asparagus
2 tablespoons olive oil
1/2 teaspoon salt
6 cups mixed salad greens
Pistachio Vinaigrette**see below**
Crumbled goat cheese
Preparation
1. Preheat grill to medium-high (350° to 400°).
Combine vegetables in a large bowl, and drizzle with olive oil.
Sprinkle with salt, and toss to coat.
2. Grill, on greased grill rack, 5 to 6 minutes on each side, removing vegetables as they become tender.
Cut grilled vegetables into bite-size pieces.
3. Toss salad greens with 1/4 cup Pistachio Vinaigrette, and divide among 4 salad plates.
Place vegetables on greens, and sprinkle with crumbled goat cheese.
Serve with remaining dressing.
**Pistachio Vinaigrette
YIELD: Makes 1/2 cup
COURSE:Salad Dressings
Ingredients
2 tablespoons fresh lemon juice
2 teaspoons honey
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon olive oil
1/4 cup shelled pistachios, toasted and chopped
2 tablespoons chopped fresh cilantro
Preparation
Whisk together first 5 ingredients in a bowl; slowly whisk in olive oil.
Stir in pistachios and chopped fresh cilantro just before serving.
Jackie Mills, R.D., Coastal Living
MAY 2011
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
YIELD: Makes 4 servings
COOK TIME: 10 MINUTES
PREP TIME: 14 MINUTES
COURSE:Main Dishes, Salads
Ingredients
4 plum or small heirloom tomatoes, halved
2 medium zucchini, cut lengthwise into 4 slices
2 medium yellow squash, cut lengthwise into 4 slices
2 baby eggplant, cut lengthwise into 4 slices
1 large red bell pepper, seeded and cut into 4 wedges
1 large red onion, cut into thick slices
1 pound asparagus
2 tablespoons olive oil
1/2 teaspoon salt
6 cups mixed salad greens
Pistachio Vinaigrette**see below**
Crumbled goat cheese
Preparation
1. Preheat grill to medium-high (350° to 400°).
Combine vegetables in a large bowl, and drizzle with olive oil.
Sprinkle with salt, and toss to coat.
2. Grill, on greased grill rack, 5 to 6 minutes on each side, removing vegetables as they become tender.
Cut grilled vegetables into bite-size pieces.
3. Toss salad greens with 1/4 cup Pistachio Vinaigrette, and divide among 4 salad plates.
Place vegetables on greens, and sprinkle with crumbled goat cheese.
Serve with remaining dressing.
**Pistachio Vinaigrette
YIELD: Makes 1/2 cup
COURSE:Salad Dressings
Ingredients
2 tablespoons fresh lemon juice
2 teaspoons honey
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon olive oil
1/4 cup shelled pistachios, toasted and chopped
2 tablespoons chopped fresh cilantro
Preparation
Whisk together first 5 ingredients in a bowl; slowly whisk in olive oil.
Stir in pistachios and chopped fresh cilantro just before serving.
Jackie Mills, R.D., Coastal Living
MAY 2011