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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Grilled Vegetable and Kale Salad Recipe

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This recipe for Grilled Vegetable and Kale Salad is from A Taste of Tamarack 3, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Marinade:
¼ c. olive oil
2 T. lemon juice, preferably fresh
4 cloves garlic, crushed
¼ t. kosher salt
¼ t. black pepper

Salad:
3 Portobello mushrooms, gills removed
1 red bell pepper, cut into 8 pieces
1 yellow bell pepper, cut into 8 pieces
1 orange pepper, seeded, cut into 8 pieces
1 yellow squash, slived into ¼-inch oval discs
1 green zucchini, sliced into ¼-inch oval discs
1 small red onion, cut into wedges
16 oz kale or mixed greens, shredded

Dressing:
¼ c. extra light olive oil
¼ c. vinegar
¼ c. honey
1¼ T. low sodium soy sauce
2 cloves garlic, crushed
Directions:
Directions:
Combine marinade ingredients in a large resealable bag.
Add mushrooms, peppers, squash, zucchini, and onion. Toss to coat and marinate for 30 minutes.
Preheat grill.
Grill mushrooms, peppers, squash, and zucchini for 4 minutes on each side.
Grill onion wedges for 6 minutes on each side.
Alternatively, broil on high for 10 minutes on 1 side and an additional 5 minutes on the second side.
After grilling, slice mushrooms into ½-inch thick slices.
Prepare the dressing: In a small bowl, whisk together all dressing ingredients until smooth.
Assemble the salad: Place kale into a large serving bowl; add grilled vegetables. Drizzle with dressing; toss to coat.

 

 

 

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