Chef Boy I Be Illinois Salad of Grilled Asparagus and Spinach
Elevate your salad game with the vibrant and flavorful "Chef Boy I Be Illinois Salad of Grilled Asparagus and Spinach," a delightful blend of fresh spring ingredients and bold, tangy dressing. This easy-to-make recipe showcases perfectly charred asparagus spears paired with tender baby spinach and sweet roasted red peppers, brought together by a zesty lemon-Dijon vinaigrette with a hint of honey for a touch of sweetness. Ready in just 25 minutes, this dish is ideal as a light lunch or a colorful side for your next dinner party. Optional Parmesan cheese adds a savory finish, making this salad a versatile crowd-pleaser for vegetarians and non-vegetarians alike. Pair this healthy, grill-inspired creation with your favorite summer mains for a palate-pleasing experience!
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Ingredients
- 1 pound asparagus
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 cups baby spinach
- 2 large roasted red peppers
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 0.25 cup parmesan cheese (optional)
Directions
Step 1
Preheat your grill or grill pan to medium-high heat.
Step 2
Trim the woody ends from the asparagus spears.
Step 3
Place the asparagus in a bowl and toss with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
Step 4
Grill the asparagus spears for 3-4 minutes on each side until tender and slightly charred. Remove from the grill and set aside to cool slightly.
Step 5
Slice the roasted red peppers into thin strips.
Step 6
In a small bowl, whisk together the lemon juice, Dijon mustard, honey, and the remaining 2 tablespoons of olive oil. Season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Step 7
In a large salad bowl, combine the baby spinach, grilled asparagus (cut into 2-inch pieces, if desired), and roasted red peppers.
Step 8
Drizzle the lemon mustard vinaigrette over the salad and toss gently to coat.
Step 9
Sprinkle the salad with grated Parmesan cheese if desired.
Step 10
Serve immediately and enjoy your Chef Boy I Be Illinois Salad of Grilled Asparagus and Spinach!
Nutrition Facts
| Serving size | (1044.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 847.6 |
| Total Fat 58.6g | 0% |
| Saturated Fat 16.3g | 0% |
| Polyunsaturated Fat 4.2g | |
| Cholesterol 53.4mg | 0% |
| Sodium 3456.2mg | 0% |
| Total Carbohydrate 42.7g | 0% |
| Dietary Fiber 16.3g | 0% |
| Total Sugars 15.0g | |
| Protein 37.8g | 0% |
| Vitamin D 12.8IU | 0% |
| Calcium 1042.6mg | 0% |
| Iron 17.6mg | 0% |
| Potassium 1401.3mg | 0% |
Source of Calories