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GRILLED VEGGIE SALAD [Serves 4]
This recipe was contributed by Mairlyn Smith  .
1 Red pepper, cut into quarters
1 Orange pepper, cut into quarters
1 Green pepper, cut into quarters
8 Spears asparagus
1 Vidalia onion or sweet onion, cut into 6 slices
1 Tsp. Canola oil
DRESSING
2 Tsp. balsamic vinegar
2 Tsp. extra virgin oil
1 Tsp. grainy Dijon mustard
1 Tsp. honey
1 Small clove garlic - crushed
1. In a large bowl, or bag, toss the veggies with the 1 tsp. Canola Oil or spray with Canola spray.
2. Grill them until they are slightly blackened, approximately 5 minutes.
3. Cut each cooked pepper into 4 pieces. Cut the asparagus into 4 pieces
4. Toss veggies with dressing - serve at room temperature.
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