1/3 cup balsamic vinegar
1 tbsp Dijon mustard
3 garlic cloves, minced
1 tsp fresh rosemary, chopped
1/4 cup extra-virgin olive oil
1 red onion
2 yellow squash
12 oz asparagus, trimmed
1 roasted red bell pepper
1 1/2 cup lightly packed arugula, chopped
1 cup mixed baby greens
2 tbsp fresh parsley, chopped
In a medium bowl, whisk first 4 ingredients to make the dressing. Gradually add oil while stirring fast.
Heat barbecue or pan to medium high.
Brush onion, zucchini, yellow squash, and asparagus with 1/2 of the balsamic dressing. Grill or saute vegetables until just cooked through, turning occasionally.
Allow veggies cool slightly, then cut into small pieces and place in large bowl.
Add roasted bell pepper, arugula, and greens; toss with enough dressing to coat.
(Makes 4 Servings)
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