Grilled Vegetable & Basil Leaf Salad with Maytag Blue Cheese

Grilled vegetables from your local market make this nutrient-packed salad super simple; no dressing is needed, since vegetables are usually grilled with oil, but if yours are dry, drizzle with additional olive oil. We tossed the vegetables with basil leaves for dramatic appeal; spinach, arugula, endive, or shredded cabbage work equally well. For more protein, add canned chickpeas. A tangy blue cheese crumbled on top adds volumes of flavor, but for a vegan version, skip it and top with walnuts instead.
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  • 4 servingsServings

Ingredients

  • 1/4 lb. grilled asparagus
  • 1/4 lb. grilled yellow peppers
  • 1/4 lb. grilled mushrooms
  • 1/4 lb. grilled zucchini
  • 1/8 lb. grilled onions
  • Olive oil for drizzling, optional
  • 1 bunch fresh basil
  • 4 oz. Maytag or other blue cheese

Preparation

  1. Cut asparagus, yellow peppers, mushrooms, zucchini, and onions into bite-sized pieces. Combine in large bowl. Drizzle lightly with olive oil, if desired, and toss to mix. Season to taste with salt and pepper.
  2. Remove stems from basil, and stack 8-10 leaves on flat surface. Roll tightly into small tube. Using sharp knife, slice basil tube crosswise to make very thin shreds, about the thickness of a blade of grass. Repeat with remaining basil.
  3. Add basil chiffonade to salad, and toss to mix. Divide salad among four individual serving plates. Sprinkle with cheese, and serve immediately.

Nutrition Information

  • Calories: 130
  • Carbohydrate Content: 7 g
  • Cholesterol Content: 20 mg
  • Fat Content: 9 g
  • Fiber Content: 2 g
  • Protein Content: 8 g
  • Saturated Fat Content: 5 g
  • Sodium Content: 400 mg
  • Sugar Content: 3 g
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