End of the Summer Tribute Salad

I had a garden this year and I was disappointed that summer was over because I knew I was not going to get all the wonderful fresh vegetables that I love. I made my “End of Summer Tribute Salad”. I made this salad for some friends that were coming over to play scrabble and it was a hit. Love this salad and I will make this often. Enjoy!

End of the Summer Tribute Salad, created on 10/21/2010

1 bunch of asparagus – washed and cut into 2 to 3” pieces
1 pint of cherry tomatoes – washed and sliced oblong way
2 corn on the cob – washed and then corn cut of the cob
1 pound of Baby Bella Mushrooms – dirt wiped off with damp towel and sliced
1 large red onion – peeled and cut into half moon shape
1 bunch of parsley – washed well and minced
3 tablespoons of Balsamic Vinegar
2 tablespoons of olive oil – 1 teaspoon each h to use for each batch of sautéing the vegetables
Salt/Pepper each layer to your taste. Remember to keep the salt content down to give it on the healthy side.
This is a very fast recipe – the cook time is no more than 5 minutes per vegetable, make sure you stir the vegetable batches often. You will cook each vegetable separate in batches. I did this way because different vegetables cook differently and I wanted to make sure that they vegetables stayed on the crunchy side except for the onions. I caramelized the onions to make them sweeter.

In a large 12” skillet, heat up 1 tablespoon of olive oil and add the onions. Cook for about 5 minutes until the onions are brown and soft. Transfer to a decorative large serving bowl. This will go in layers.

Add 1 teaspoon of olive oil to the hot skillet, and add the mushrooms. Sauté the mushrooms for about 3 minutes, you will still want them to keep their shape but cooked like half way. Transfer to the serving bowl and layer on top of the onions.

Add 1 teaspoon of olive oil to the hot skillet and add the asparagus. Sauté the asparagus until heated thoroughly about 2 – 3 minutes, I wanted to make sure the vegetables stayed crunchy but hot. Transfer to the serving bowl and layer on top of the mushrooms.

Add the corn and parsley to the hot skillet. No oil is needed. Sauté the corn and parsley for about 2 to 3 minutes until the corn is heated thoroughly. Then transfer to the serving bowl on top of the asparagus. Add the halved cherry tomatoes to the hot skillet – this is very fast, just enough time to heat the tomatoes thoroughly about a minute – stirring constantly. Transfer the tomatoes to the serving platter on top of the corn and parsley mixture.

Add the balsamic vinegar to the sautéed vegetables and toss well. Taste and season the vegetables for the last time to your taste buds. Enjoy! The vegetables can be served over cooked Quinoa or Farro. A simply healthy amazing tribute to summer!

CLICK HERE TO PRINT THE RECIPE

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