Grilled Vegetable Salad with Citrus Dressing

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

Succotash Salad

1

Zucchini

sliced lengthwise into 1/2 strips

1

Yellow Squash

sliced lengthwise into 1/2 strips

1

Large Eggplant

sliced into 1-inch rounds, about 4 slices

2

Bell Peppers

tops removed, seeded and cut from the top into 4 large pieces

1 ear

Corn

hair removed, corn cleaned and husk intact

as needed

Extra-Virgin Olive Oil

for coating

to taste

Kosher Salt

to taste

Ground Black Pepper

1 cup

Cherry Tomatoes , halved

1/4 cup

Thinly Sliced Shallots

2 cups

Fresh Baby Spinach

washed and dried

Citrus Vinaigrette

1 Tbsp

Apple Cider Vinegar

2

Lemons , juiced, zested

2 Tbsp of juice and zest needed

2

Limes , juiced, zested

2 Tbsp of juice and zest needed

1 tsp

Honey

or Maple Syrup or Agave

1/3 cup

Extra-Virgin Olive Oil

1 tsp

Minced Shallots

1 tsp

Minced Fresh Parsley

1/4 tsp

Kosher Salt

1/8 tsp

Ground Black Pepper

Cooking Instructions

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