Categories: Dinner, Dressing, Greens, Lunch/Dinner, Quick Meals, Side Dish, Tomatoes, Vegan, Vegetarian Ingredients: Asparagus, Cheddar, Cucumber, daikon, Grape Tomatoes, Kale, Lettuce, Mizuna, Olive Oil, Olives, Pea Tendrils
- 1 lb asparagus
- ½ c olive oil
- ground pepper
- 3 c mixed greens(lettuce, kale, mizuna)
- 1 cucumber cut into ½” dice
- 1 c grape tomatoes
- 1 c shredded daikon radish and carrots
- ½ c kalamta olives,chopped
- 8 ounces sharp white cheddar cut in a ¼ inch dice
- optional: pea tendrils
- 3 tbsp fresh orange juice
- 1 tbsp fresh lemon juice
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp grainy mustard
- 1 tbsp chopped tarragon or dried
On bbq or in oven grill asparagus. Brush the asparagus with olive oil and season with salt and pepper.
Grill with high heat turning until tender. Cool then cut into 1” pieces.
In large bowl, toss the mixed greens with grilled asparagus,cucumber,tomatoes, shredded radish and carrots, olives and cheese.
In a bowl whisk the following together for dressing: 3 tbsp fresh orange juice, 1 tbsp fresh lemon juice, 1 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp grainy mustard, 1 tbsp chopped tarragon or dried.
After all has been whisked together drizzle desired amount over your plated salad. Serve with pita chips or fresh pita bread.