VGrill - asparagus and potato salad

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Spring Asparagus and New Potato Salad

 

Recipe By :VEGETARIAN GRILL by Andrea Chesman

Serving Size : 6 Preparation Time :0:00

Categories : Chapter 04 Salads New Import

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 tablespoons extra virgin olive oil

1 lemon -- juiced

2 garlic cloves -- minced

salt and black pepper

1 1/2 pounds new potatoes

halved or quartered if large

1 pound asparagus -- trimmed

12 cups mesclun or other mixed salad greens

up to 16 cups

coarsely grated parmesan cheese

 

1. Prepare a medium fire in the grill.

 

2. In a shallow dish, combine the olive oil, lemon juice, garlic, and salt and

pepper, to taste. Mix well. Add the potatoes and asparagus and toss to coat.

 

3. Grill the potatoes, turning every 10 minutes or so, until golden, about 30

minutes. Grill the asparagus until limp and lightly grill marked, about 8

minutes.

 

4. Arrange the greens on individual salad plates. Top with the grilled asparagus

and potatoes. Drizzle the remaining olive oil and lemon juice mixture on top.

Sprinkle with the Parmesan and serve at once.

 

Description:

" Page 105 "

S(VegRecipes):

" Hanneman (kitpath) on 01-Jun-2001 "

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Per Serving (excluding unknown items): 241 Calories; 14g Fat (49.4% calories

from fat); 5g Protein; 27g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 37mg

Sodium. Exchanges: 1 Grain(Starch); 1 Vegetable; 0 Fruit; 2 1/2 Fat.

 

NOTES : This is a wonderful way to usher in the season of light suppers from the

garden -- yours or the farmers' in the hills. There is a natural sweetness in

both fresh asparagus and new potatoes that is enhanced by grilling. Served on a

bed of greens with a lemony vinaigrette, the vegetables are transformed into a

feast of spring. SERVES 4 TO 6

 

Nutr. Assoc. : 0 0 0 0 0 0 0 4165 0 2130706543

 

 

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