Total Time
50mins
Prep 40 mins
Cook 10 mins

This recipe is from the May/June 2006 issue of Vegetarian Times.

Ingredients Nutrition

Directions

  1. Whisk together vinegar, oil, parsley, basil, and garlic. Season with salt and pepper to taste. Toss sauce with asparagus, mushrooms, and onion in a shallow baking dish. Cover with plastic wrap and let stand for 30 minutes to absorb marinade.
  2. Coat a grill with oil. Preheat to medium-high heat.
  3. Place spinach in a large serving bowl and set aside.
  4. Drain the asparagus mixture, saving the marinade. Grill vegetables for 6 to 8 minutes, turning occasionally, or until tender and lightly charred. Transfer to a cutting board. Cool for 2 minutes and cut into bite-size pieces.
  5. Add grilled vegetables to spinach. Transfer marinade to a saucepan and heat until warm. Toss salad with marinade. Season to taste with salt and pepper.

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