Grilled Veggies And Spinach Salad
From keni 13 years ago
- <30 min to make
- Serves 4-6
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 shopping list
- 3 large bell peppers, quartered(or, 6 mini sweets or similar, whole) shopping list
- 2 red onions, peeled and wedged, leaving the root end intact shopping list
- 1 fresh pineapple, cored and cut in half or quarters shopping list
- 1/2 cup salad quality olive oil shopping list
- 1t dry mustard shopping list
- 1t dried oregano(can sub 1T fresh, but I like Mexican oregano, so I use dried) shopping list
- 1T smoked paprika shopping list
- juice from 1 lemon shopping list
- 1/4 cup fresh or not from concentrate orange juice shopping list
- 1t seasoned salt blend shopping list
- fresh ground pepper shopping list
How to make it
- In small bowl, combine half the oil, lemon juice, orange juice, mustard, , paprika, oregano, salt blend and ground pepper. Mix well.
- In a larger bowl, pour the marinade over the onions and peppers. Toss well to coat. Let rest a few minutes.
- Over high heat, grill onions, peppers and pineapple pieces until charred and tender. Reserve marinade.
- Remove from heat.
- Slowly add remaining olive oil to the reserved marinade and whisk well to incorporate.
- Bring just to a boil then remove from heat.
- 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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