This is a really delicious salad, especially if you’ve brought out the grill for Summer and enjoy warm veggies over crisp greens, topped with a cool, creamy dressing. The ingredients are approximate, make your salad however big you like, you may or may not have dressing leftovers.
For the salad:
a bit of chopped basil
For the Grilled Veggies:
Portobello Mushrooms, sliced
Broccoli Florets, cooked til slightly tender
nama shoyu (or soy sauce of some sort)
melted organic butter
salt, pepper, and stevia
For the Dressing:
1 cup yogurt (I’m a fan of goat yogurt…goat anything really)
1/4 cup fresh squeezed lemon juice
2-4 tbsp. Dijon Mustard
a bit of shredded cheddar (again with the goat 🙂
salt, pepper, and stevia to taste
Fill a bowl with arugula to use as you base, adding in the other ingredients to your liking. Toss the mushrooms and broccoli with the liquid ingredients and place on the heated grill, flipping them around until they are a bit charred all the way around. Mix together the dressing ingredients, feel free to taste and adjust then throw it all together!