Grilled Vegetable Salad with Citrus Vinaigrette

Keeping it light, cool, healthy and delicious. That’s the only way to describe this dish. Very versatile…for salad can be enjoy as a side dish or a main dish, just add tofu, beans, chicken, fish, etc., for extra protein.

Shopping List:
2 Medium zucchini, cut into long medium thick strips
1 small red pepper, cut into long medium thick strips
1 small yellow or orange pepper, cut into long medium thick strips
4 to 6 Spring onion, cut root end keeping the white part, leave long
2 Cups of arugula
2 Cups of baby spinach
Oil Spray of choice
Sprinkle of sea salt

Citrus Vinaigrette Shopping List:
½ Orange or tangerine
½ Lime
½ Lemon
1 Teaspoon of Dijon mustard
½ Teaspoon of honey or brown sugar (if vegan)
3 Tablespoons of cold pressed olive oil (virgin)
Sprinkle of sea salt and pepper

Method:
1. Squeeze orange, lime, and lemon in a bowl.
2. Add all other ingredients for the vinaigrette to the citrus and whisk well. Set aside.
3. Heat your indoor grill pan to medium high. Spray with oil of choice.
4. Place cut vegetables on heated grill pan in a single layer (cook in batches if necessary).
5. Grill vegetables 2 to 3 minutes on each side, getting those grill marks but not over cooking.
6. On a large platter loosely arrange the baby spinach and arugula.
7. Give the vinaigrette a quick whisk and pour ½ on the greens. Save the rest for veggies.
8. Carefully arrange the veggies on top of the greens. Sprinkle with sea salt.
9. Drizzle vinaigrette on top of veggies if desired.
10. Enjoy immediately.