Grilled Vegetable Salad

1. 1

   Whisk together vinegar, oil, parsley, basil, and garlic.

2. 2

   Season with salt and pepper to taste.

3. 3

   Toss sauce with asparagus, mushrooms, and onion in a shallow baking dish.

4. 4

   Cover with plastic wrap and let stand for 30 minutes to absorb marinade.

5. 5

   Coat a grill with oil.

6. 6

   Preheat to medium-high heat.

7. 7

   Place spinach in a large serving bowl and set aside.

8. 8

   Drain the asparagus mixture, saving the marinade.

9. 9

   Grill vegetables for 6 to 8 minutes, turning occasionally, or until tender and lightly charred.

10. 10

    Transfer to a cutting board.

11. 11

    Cool for 2 minutes and cut into bite-size pieces.

12. 12

    Add grilled vegetables to spinach.

13. 13

    Transfer marinade to a saucepan and heat until warm.

14. 14

    Toss salad with marinade.

15. 15

    Season to taste with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.