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Red, White and Green Grilled Salad

Contributed By: Kenneth, CO | See all of Kenneth's recipes
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Active Time:  30 Minutes
Total Time:  30 Minutes
  4 servings
Great minty grilled salad - even better on a smoky grill. I use a gas grill with smoking chips. Awesome with lamb or peppery steaks on the grill.
4 Medium Potatoes
1 Cup Cherry Tomatoes
1/2 Lb. Asparagus, cleaned (thicker is better)
1 tsp. chopped garlic
1 tsp. dijon mustard
1 T. chopped mint
1 T. apple cider vinegar
1 tsp. pepper
1/2 tsp. salt
2 T. olive oil
cook the potatoes in the microwave until firm but almost cooked (4-5 min), and let cool. Blanch the asparagus in salted water about 3 minutes until tender (don't overcook).

Make the vinaigrette by mixing the garlic, mustard, mint, cider vinegar, pepper, and salt in a small bowl. Slowly add the oil with a whisk until incorporated.

Heat a grill.

cut the potatoes in 1/2 and brush both side with vinaigrette. Grill for about 2 min. per side. until getting crisp on the outside and has nice grill marks and remove.

Brush the vinaigrette on the asparagus and grill for about 2 minutes.

Shake 1 T. of the vinaigrette in bag with the cherry tomatoes and grill them for 1-2 minutes, until soft but not exploding.

While still warm but not hot, cut the potatoes into 1" cubes and the asparagus into 1" lengths.

Toss with asparagus, potatoes, and tomatoes with any remaining vinaigrette and serve warm.

Date Added: 05/10/2010
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