Grilled Vegetable Salad

This is just something I threw together the other night, and I’m so happy with the way it turned out! Like most of my recipes, you can add or swap veggies depending on your taste. I’d love to hear any suggestions you have, or what you did differently.


  • Olive Oil
  • 1 Head Romaine
  • 1 Handful Arugula
  • 1 Bunch Asparagus
  • 1 Handful Grape Tomatoes
  • 1-2 Baby Cucumbers
  • ½ Cup Snow Peas

For the Dressing:

  • ¼ Cup Olive Oil
  • ¼ Cup Dijon Mustard
  • Juice of 1 Lemon
  • 1 Tsp Dill Weed, chopped
  • Salt and Pepper


In a large salad bowl, add chopped Romaine and Arugula. Set aside. In a medium skillet, heat olive oil over medium heat. Cut Asparagus stalks into 1 inch pieces and add to skillet. Cut Grape Tomatoes in halves, and add to skillet. Cook for about 8-10 minutes on medium, so that they veggies are hot but not wilted. Slice Baby Cucumber(s) thinly and add them and your snow peas to your bowl of lettuces. Add your cooked veggies. For the dressing, combine all ingredients and whisk together until smooth. Toss dressing into your salad mixture and serve. 


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