Appetizers Soups/Salads/Sides
Grilled Zucchini and Sweet Potato Salad Prep Time: 20 minutes Cook Time: 20 minutes Total Time: 40 minutes Yield: 4 servings
Ingredients: • 2 zucchini, sliced lengthwise • 2 sweet potatoes, sliced to the same thickness as zucchini • 2 tbsp. olive oil • 4 cups baby spinach leaves • 10 cherry tomatoes, halved • 2 yellow tomatoes sliced Lemon Chive Dressing: • 1/2 tsp. salt • 1 tsp. finely grated lemon zest • 1/4 tsp. Dijon Mustard • 2 tbsp. fresh lemon juice • 1/3 cup extra virgin olive oil • Freshly ground black pepper • 1 small brown shallot, finely chopped • 1/4 cup snipped chives Preparation: 1. Heat a grill to moderate heat. Combine the sweet potato and zucchini in a large bowl and toss in the olive oil. 3. Grill the vegetables until tender (about 15 – 20 mins, maybe less for the zucchini). 4. When cooked set aside to cool. When cool enough to handle cut into bite sized pieces. 5. To make the dressing combine the salt, lemon zest, lemon juice and mustard together and whisk until salt has dissolved. 6. Gradually whisk in the oil until the mixture has thickened. Whisk in the chives, pepper and shallot. Set aside. 7. In a serving bowl, combine the vegetables with the baby spinach leaves, tomatoes and dressing. Serve immediately.
Recipe found at http://pkukate.wordpress.com/2010/01/08/saladrecip
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