Grilled Squash and Artichoke Salad |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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We LOVE grilled summer squash so I always make a jumbo batch and have leftovers. Sometimes we reheat it for lunch. Sometimes I combine it with other summer goodies and a couple pantry staples for this salad. If you aren't in the habit of grilling squash try this recipe Tri-Color Summer Squash on the Grill to get the raw materials. Cooking time is chilling time. Ingredients:
4 -5 cups grilled squash, diced |
1 cup cherry tomatoes, halved |
1 (12 ounce) jar marinated artichoke hearts, drained and chopped |
1/2 cup black olives, halved |
1/2 lb mozzarella cheese, diced |
1 teaspoon sweet onion, minced |
1/4-1/2 cup roasted red pepper, diced (optional) |
1 cup cooked chicken, diced (optional) |
3 tablespoons olive oil |
2 -3 tablespoons red wine vinegar |
1 teaspoon italian seasoning |
1/4 teaspoon garlic powder |
salt and pepper |
chopped parsley (to garnish) |
Directions:
1. Toss all ingredients except Parsley in a large bowl.
2. Chill at least 30 minutes.
3. Toss again then serve, garnishing each portion with chopped, fresh parsley if desired.
4. Can be served as is, on a bed of lettuce, or in a sandwich or wrap.
5. Note: Grilled eggplant or green tomatoes can be substituted for some or all of the squash but the flavor may overwhelm the dish and require adjustments to the seasoning.
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