Sunday, January 22, 2012

Grilled Squash Salad

On my new quest for more vegetables, I am trying to come up with easy salads to bring for work lunch.  This is a bit of a challenge for me because I have always been very unimaginative in this area.  For most of my life, a salad has been lettuce, tomato and dressing.  Anything beyond cucumber was exotic and perplexing.  "Olives?  In a salad?  THAT IS NEITHER LETTUCE NOR TOMATO!"

I've branched out a bit, but I'm always probably a little overly pleased when I come up with a "different" salad.  This one came together with zucchini that my fella grilled over the weekend.  I intended to do my usual spinach salad with fixins but the spinach was past its prime.  Instead, I ended up with zucchini as the base, which I liked even more.

While I'm having a salad confessional, let me also say that I don't make my own dressing.  I know how easy it is, and I have good olive oil and tons of vinegar, but I just can't be bothered.  And they just put it in bottles and make it so nice!  Who am I to put the hard working salad dressing folks out of business?

Grilled Squash Salad

3 zucchini, chopped
1 tsp lemon pepper seasoning
1 tsp olive oil
10 cherry tomatoes
1/2 tablespoon pinenuts
1 tbsp goat cheese crumbles
1 tbsp Ken's Olive Oil and Vinegar Dressing

Put zucchini on foil sheets.  Cover with lemon pepper seasoning and olive oil.  Wrap and close and place on warm grill until your fell says they are done, roughly 10 minutes.  Let zucchini cool and chill until the next day. (Note: If you can't grill the squash, roasting in an oven would work fine.)

Assemble all other salad ingredients and put dressing in separate container.  Bring to work and enjoy!

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