In efforts to reignite our appetite for salads this summer, we stumbled across a salad similar to the one below at a restaurant and fell in love! This salad combines grilled and "faux-sauteed" vegetables to appeal to even the biggest vegetable-haters. Try it! You won't be disappointed.
- 1 yellow onion, sliced
- 4 zucchini, sliced lengthwise
- 4 cups arugula, rinsed and dried
- 1/2 cup roasted red peppers, pickled
- 1 avocado
- 8 oz. grilled chicken *optional
Prep all vegetables. Spray frying pan with Pam or non-stick spray. On medium heat, cook onions until carmelized. Add vegetable broth as needed to help cook thoroughly. Grill zucchini on medium heat until grill marks show. On 2 seperate plates, layer arugula, onion, zucchini, roasted red peppers and avocado. If you need protein to complete your meal, add 4 oz. of grilled chicken to each plate. You may not need dressing but a little balsamic vinegar is excellent on the top!