Grilled Veggies And Spinach Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A bed of fresh spinach is topped with lightly marinated and grilled veggies and drizzled with the leftover warmed marinade. Ingredients:
about 9 cups fresh baby spinach |
3 large bell peppers, quartered(or, 6 mini sweets or similar, whole) |
2 red onions, peeled and wedged, leaving the root end intact |
1 fresh pineapple, cored and cut in half or quarters |
1/2 cup salad quality olive oil |
1t dry mustard |
1t dried oregano(can sub 1t fresh, but i like mexican oregano, so i use dried) |
1t smoked paprika |
juice from 1 lemon |
1/4 cup fresh or not from concentrate orange juice |
1t seasoned salt blend |
fresh ground pepper |
Directions:
1. In small bowl, combine half the oil, lemon juice, orange juice, mustard, , paprika, oregano, salt blend and ground pepper. Mix well.
2. In a larger bowl, pour the marinade over the onions and peppers. Toss well to coat. Let rest a few minutes.
3. Over high heat, grill onions, peppers and pineapple pieces until charred and tender. Reserve marinade.
4. Remove from heat.
5. Slowly add remaining olive oil to the reserved marinade and whisk well to incorporate.
6. Bring just to a boil then remove from heat.
7. Plate spinach leaves on large serving platter, then arrange grilled pineapple and veggies over it. Drizzle with the dressing or serve it on the side.
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