May 31, 2014
Categories: Salads, Main Dish Salad, Vegetable Salad, Lettuce, Mushrooms, Grilling (Outdoor), No Eggs Vegetarian, Zucchini, more
"I think this came from one of the Moosewood collection. As usual, I did not write down the method, but have included my way of putting it together. Feel free to do the same!"
- Serving Size: 1 (377.3 g)
- Calories 628.5
- Total Fat - 58.4 g
- Saturated Fat - 9.8 g
- Cholesterol - 11.3 mg
- Sodium - 192.8 mg
- Total Carbohydrate - 18.4 g
- Dietary Fiber - 4.8 g
- Sugars - 8.1 g
- Protein - 10.2 g
- Calcium - 225.1 mg
- Iron - 2.5 mg
- Vitamin C - 36.5 mg
- Thiamin - 0.3 mg
Step by Step Method
Combine all ingredients either in food processor, blender or in a bowl if using an immersion (stick) blender.
Process until smooth and creamy; refrigerate.
NOTE: I have noticed that the dressing becomes thick in the fridge - so thin with a wee bit of milk if desired.
Grill zucchini and mushrooms until grill marks appear on both sides.
Steam the asparagus, green beans and snow peas.
Place greens in large salad bowl.
Add the grilled and steamed veggies along with the tomatoes.
Add the red wine vinegar, salt and pepper, and torn basil; toss gently.
Take the loaf of bread and tear into bit size pieces; add to salad.
Add the dressing (as much as you like) and toss.
If there is any bread left over - that is for the cook to noche on whenever they please - Enjoy!
No special items needed.