My salad days! You may recall the line from Shakespeare, “My salad days/When I was green in judgment.” Today, many think of a salad day as a way to compensate for poor eating or exercising habits. But this salad day refers to something desirable and good for you! I consider this one of my go-to salads because I can fix this dressing to serve over greens, quinoa, rice, vegetables or as I’ve done here, over greens with grilled vegetables.
It all comes together using the Grillet; how handy is that? You can have a grilled meal anytime regardless of the weather.
I have also made this by cutting a head of Romaine lettuce lengthwise, leaving on the stem to hold the leaves together, and grilling the Romaine before preparing this dressing. As they say, you make the call, but either way you’re sure to enjoy it!
To prepare salad:
3 chopped Romaine lettuce, divided onto two plates
1 tblsp olive oil
1 cup cauliflower florets
1 zucchini, sliced into 1/4” rounds
1 cup sugar snap peas
Turn on grillet to 325 degrees.
Add olive oil and saute the cauliflower florets for a minute before adding the zucchini and snap peas for an additional 3 minutes or until crisp tender.
Place on top of chopped lettuce.
1/2 cup grapefruit juice
2 tblsp vinegar
1 tsp agave nectar or honey
1 grapefruit, peeled with segments cut in half
Salt and pepper to taste
1 cup toasted walnuts for garnish
To prepare salad dressing:
Combine all ingredients and cook on low heat until warmed and slightly reduced, about 3 to 4 minutes.
Taste for seasonings, adding salt and pepper as needed.
Drizzle warm dressing on top of salads and garnish with walnuts.