Grilled Vegetable Salad

8 oz. asparagus
2 portobello mushroom caps
1 zucchini, cut lengthwise into 1/4″ thick slices
1 yellow squash, cut lengthwise into 1/4″ thick slices
1 small red onion, cut into 1/4″ thick slices
1 red bell pepper, cut in half lengthwise
Sherry Vinaigrette* (see below)
2 Tbsp. fresh basil, chopped
6 Tbsp. (1 1/2 oz.) crumbled queso fresco** or feta cheese

Coat asparagus, mushrooms, zucchini, squash, onion and bell pepper with nonstick spray. Grill vegetables about 4 minutes on each side or until slightly blackened. Remove from grill and allow to cool slightly.

Cut vegetables into 1″ pieces. Pour the sherry vinaigrette into a large serving bowl. Add vegetables and toss to coat. Sprinkle with basil and cheese.

Serves 6 (each serving is about 3/4 cup salad and 1 Tbsp. cheese)

PP per serving: 2

*Sherry Vinaigrette

2 Tbsp. sherry vinegar
1 Tbsp. olive oil
1/2 t. kosher salt
1 1/2 t. honey
1/2 t. Dijon mustard
freshly ground black pepper

Combine ingredients in a jar and shake well.

**Queso fresco is a soft, creamy cheese used in Mexican cooking. If you cannot find it, use a cheese that suits your fancy, such as feta or even goat cheese. And remember, the cheese is not what makes this dish remarkable–it’s the vegetables that shine here, coated in a light, very flavorful sherry vinaigrette.