Grilled vegetables from your local deli makes this nutrient-packed salad super simple. No dressing is needed, since vegetables are grilled with oil; if yours are dry, drizzle with additional olive oil. We tossed the vegetables with basil leaf chiffonade for dramatic appeal; spinach, arugula, endive or shredded cabbage work equally well. For more protein, add canned chickpeas. A tangy blue cheese crumbled on top adds volumes of flavor, but for a vegan version, skip it and top with walnuts instead.
1/4 pound grilled asparagus
1/4 pound grilled yellow peppers
1/4 pound grilled mushrooms
1/4 pound grilled zucchini
1/8 pound grilled onions
Olive oil for drizzling
1 bunch fresh basil
4 ounces Maytag or other blue cheese
- Cut asparagus, yellow peppers, mushrooms, zucchini and onions into bite-sized pieces. Combine in a large bowl. Drizzle lightly with olive oil, if desired, and toss to mix; season to taste with salt and pepper.
- Remove stems from basil and stack 8 to 10 leaves on a flat surface. Roll tightly into a small tube. Using a sharp knife, slice basil tube crosswise to make very thin shreds of basil, about the thickness of a blade of grass. Repeats with remaining basil.
- Add basil chiffonade to salad and toss to mix. Divide salad between four individual serving plates. Sprinkle with cheese, and serve immediately.