Grilled Vegetable Vegetarian Salad Bowl

Name: Grilled Vegetable Vegetarian Salad Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Ingredients: 2 Heads Little Gem Lettuce; 1 Zucchini; 6 Asparagus Spears; 2 Boiled Eggs; 1/2 Cup White Beans; 1/4 Cup Red Onion; 2 Radishes; 1/2 Cup Cherry Tomatoes; 2 Tablespoons Fresh Italian Parsley (diced); 1/4 Lemon; 2 teaspoons Dijon Mustard; 6 Tablespoons Olive Oil; 1 Tablespoon Maple Syrup or Sugar; 2 Tablespoons Balsamic Vinegar; Salt & Pepper

Ingredients

Little Gem Lettuce		2 Heads
Zucchini		1
Asparagus Spears		6
Boiled Eggs		2
White Beans		1/2 Cup
Red Onion		1/4 Cup
Radishes		2
Cherry Tomatoes		1/2 Cup
Fresh Italian Parsley (diced)		2 Tablespoons
Lemon		1/4

Dressing

Dijon Mustard		2 teaspoons
Olive Oil		6 Tablespoons
Maple Syrup or Sugar		1 Tablespoon
Balsamic Vinegar		2 Tablespoons
Salt & Pepper

This is an easy salad to customize, leave out anything you don’t like and add what ever you do.

You can also use any Dressing you like so buy a store bought one and make it easier.

Make the Dressing by whisking everything together and seasoning to taste, set aside.
Cut the Zucchini into quarters and grill with the Asparagus in a grill pan with a little Olive Oil until you can see the grill marks and the veges soften a little (about 5-6 minutes. Set aside.
Wash and quarter the Lettuces then chop 2 quarters into chunks and place in the serving dish.
Rinse the Beans and toss with the Lemon and Diced Parsley.
Halve the Tomatoes & quarter the Radishes.
Thinly slice the Red Onion.
Arrange everything in the serving dish and serve with the Dressing on the side.