Summer. It’s the time when no one feels like cooking indoors, and quick meals are essential! I’ve really been struggling with meals – nothing sounds good! Now that my garden is finally producing lettuce, I am eating more salads!
This salad was a winner this week. It is loaded with veggies, and the potatoes make it a little more filling.
Grilled Asparagus, Brussels Sprouts and Potato Salad
Print this recipe!
10 baby potatoes, halved
1 bunch asparagus, washed and trimmed
20 small Brussels Sprouts
Cherry tomatoes (optional)
Tarragon Salad Dressing:
1/4 cup tarragon vinegar
1/4 cup garlic infused olive oil (or regular olive oil)
2 cloves roasted garlic, chopped, or 1 tsp garlic powder
salt/pepper to taste
Prepare a grill or grill pan. Cut the potatoes in half and place on a grill. Brush with olive oil and sprinkle with salt. Grill for 5-8 minutes, until lightly cooked.
Add the asparagus and Brussels Sprouts and brush them with olive oil and sprinkle with salt. Grill for another 5-10 minutes, stirring every couple of minutes.
Remove from the grill and let rest until cool enough to handle. When cool, cut into bite sized pieces.
Prepare the salad dressing – coming the oil, vinegar, garlic, salt and pepper. Mix well.
In a bowl, place your choice of salad greens on the bottom and add some of the grilled veggies, and salad dressing.
There is a lot of green in this salad, but believe me, it is good!
Even if you add some cheese!
I packed this up in a glass jar for lunch.
I love lunches that help me get more veggies in my life – it is an ongoing process for me, but having summer veggies available definitely helps!