Grilled green salad

Name: Grilled green salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 2 small zucchini, thickly sliced diagonally; 2 bunches asparagus, trimmed, halved diagonally; 36.40 gm extra virgin olive oil; 200g baby green beans, trimmed; 40.00 ml red wine vinegar; 11.80 gm wholegrain mustard; 150g baby spinach

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Prep Time: 15 minutes

Cook Time: 5 minutes

Total: 20 minutes

Servings: 8

Author : Cathie Lonnie

low kilojoule low cholesterol dinner party

Ingredients

Remove All · Remove Spices · Remove Staples

2 small zucchini, thickly sliced diagonally2 bunches asparagus, trimmed, halved diagonally36.40 gm extra virgin olive oil200 grams baby green beans, trimmed40.00 ml red wine vinegar11.80 gm wholegrain mustard150 grams baby spinach

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Instructions

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Step 1

Toss zucchini, asparagus and 1/2 the oil in a medium bowl. Season with salt and pepper.

Step 2

Preheat a barbecue chargrill on medium-high heat. Cook zucchini and asparagus, turning, for 3 to 5 minutes or until tender and lightly charred.

Step 3

Meanwhile, cook beans in a small saucepan of boiling water for 2 to 3 minutes or until bright green and tender. Drain. Rinse under cold water. Drain well.

Step 4

Whisk vinegar, mustard and remaining oil in a small bowl. Place spinach, zucchini, asparagus and beans in a large serving bowl. Drizzle over dressing. Gently toss to combine. Serve.