Ingredients
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1 1/2 tablespoons
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1 teaspoon
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2 pounds asparagus
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1 cup white mushrooms, sliced
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3 tablespoons olive oil
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7 cups mixed greens (such as arugula, baby greens, mesclun, baby spinach)
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1 cup (8 ounces) Feta or goat cheese crumbles
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1/4 cup olive oil
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1 lemon, juiced (about 2 tablespoons)
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1 pinch of salt (optional)
Directions
1. Heat the grill.
2. Cut any white ends off the asparagus and discard. Toss the asparagus and mushrooms in a shallow dish with 3 tablespoons olive oil and 1 1/2 tablespoons Vegetable Grilling Seasons.
3. Once the grill is hot, place the mushrooms and asparagus on the grill. Cook for 5 to 6 minutes, flipping the vegetables once.
4. Remove the vegetables from the heat and allow to cool. Once cool enough to handle, cut the asparagus into one-inch pieces.
5. In a large bowl, assemble the greens, cheese, grilled asparagus and mushrooms.
6. In a small bowl, whisk together 1 teaspoon Vegetable Grilling Seasons, 1/4 cup olive oil, lemon juice and salt. Pour the dressing over the salad and serve.
