December 3, 2016

Grilled Tuscan Salad on a Stick

Place any combination of the following on a skewer:
colored bell peppers, cut in pieces
cherry tomatoes
zucchini, cut in rounds
summer squash, cut in rounds
mushrooms
artichoke hearts
onions, cut in chunks

Grill the vegetables and place on a bed of greens, such as Romaine or baby leaf lettuce.

Tuscan Salad Dressing:
3 T. mayonnaise
1/3 c. red wine vinegar
1/2 c. water
2 t. lemon juice
2 T. parmesan cheese
3 T. olive oil
1 sm. clove garlic, minced
1/4 t. dried oregano
1/4 t. dried basil
1/4 t. thyme
1/8 t. black pepper

Combine ingredients in a blender and drizzle over the salad.

Julie Dennison, Roscommon