This recipe is inspired by one of my favorite local farm to table restaurants – MT Local. It is a fantastic salad that can be paired easily with a summer barbecue protein – grilled chicken, steak, shrimp or fish.
5 oz. container of spring greens
3 cups of kale, hard stalks removed and thinly shredded
7.5 oz jar marinated artichoke hearts
2 medium zucchini, thinly sliced lengthwise
½ medium red onion, diced
1.5 cups marinated mushrooms (You can make your own, but I like to pick-up mushrooms and olives at the antipasto bar at Whole Foods.)
1 cup Kalamata olives
1.5 cup grape tomatoes, halved
1 medium cucumber, sliced
1 cup cooked quinoa
feta cheese (optional)
olive oil for brushing
Balsamic vinaigrette dressing:
¼ cup good quality balsamic vinegar
1 clove garlic, pressed
1 tsp. honey
1 tsp. Dijon mustard
¾ cup olive oil
½ tsp. salt
½ tsp ground black pepper
Prepare grill. Brush artichoke hearts and zucchini slices with olive oil and grill on both sides until lightly charred. Roll the grilled zucchini slices and set aside.
Mix greens and kale and place in wide salad bowl. Top greens with each of the salad toppings in sections. Before serving, drizzle with dressing.