“This recipe is from the May/June 2006 issue of Vegetarian Times.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Whisk together vinegar, oil, parsley, basil, and garlic. Season with salt and pepper to taste. Toss sauce with asparagus, mushrooms, and onion in a shallow baking dish. Cover with plastic wrap and let stand for 30 minutes to absorb marinade.
  2. Coat a grill with oil. Preheat to medium-high heat.
  3. Place spinach in a large serving bowl and set aside.
  4. Drain the asparagus mixture, saving the marinade. Grill vegetables for 6 to 8 minutes, turning occasionally, or until tender and lightly charred. Transfer to a cutting board. Cool for 2 minutes and cut into bite-size pieces.
  5. Add grilled vegetables to spinach. Transfer marinade to a saucepan and heat until warm. Toss salad with marinade. Season to taste with salt and pepper.

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