Olive Oil Broiled Spring Vegetable Salad

Posted by in Recipes on Sep 23, 2012 . .

1 bunch asparagus
6 small baby carrots, peeled
2 c LIoccoli florets
1 large red bell pepper
1 Tbsp Olive Cart Blend Extra Virgin Olive Oil
¼ c walnuts
1 clove garlic, peeled
½ c Italian parsley, washed & stemmed
1 Tbsp Olive Cart South Haven 25 Year Aged balsamic vinegar
¼ c nonfat plain yogurt
1 Tbsp Olive Cart Blend Extra Virgin Olive Oil
1 small head of romaine lettuce, washed, dried, and torn
2 oz. Parmesan cheese, shaved with a peeler or shredded

Preheat broiler. Prep vegetables. Trim asparagus, discarding woody base and cutting spears in 4-inch lengths. Cut the baby carrots in long quarters, cut the broccoli into bite size pieces, and slice the pepper in half-inch wide vertical strips.

Put all the vegetables on a sheet pan with a rim, and toss with 1 Tbsp of Olive Cart Australian extra virgin olive oil. Broil the vegetables 6 inches from the heat, stirring every couple of minutes. When the vegetables are browned all over, in about 6 minutes, remove from the oven and let cool.

In a food processor, grind the walnuts, garlic, and parsely. When finely ground, scrape down, adding the Olive Cart South Haven 25 Year Aged vinegar, yogurt, and salt to process. Scrape down again and - adding the Olive Cart Australian extra virgin olive oil gradually - process to salad dressing consistency.

Arrange lettuce leaves on a large platter or individual plates. Toss the cooled vegetables with the dressing, arrange on the lettuce, and top with the shaved Parmesan.

Last update: May 13, 2019
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