This dish will change your whole perception of what salad can (and should) be. This chorizo and feta blend with brightly flavored veggies like asparagus and zucchini makes a colorful, flavor-packed salad that's a meal in of itself.
olive oil or cooking spray
1/2 pound chorizo sausage links, thinly sliced
2 bunches asparagus, woody ends trimmed, cut in 3-inch pieces
2 medium zucchini, thinly sliced
2 medium yellow squash, thinly sliced
1/2 cup crumbled feta cheese
1 bag (10 ounce size) baby salad greens
salt and pepper, to taste
DRESSING
1 tablespoon fresh lemon thyme leaves
1/4 cup extra virgin olive oil
2 tablespoons white wine vinegar
1 clove garlic, crushed
1 tablespoon hot water
Lightly grease a grill pan and heat it over medium-high heat. Add the sliced chorizo and cook, turning as needed, until browned on all sides. Transfer the chorizo to a large bowl.
Coat the vegetables with olive oil or cooking spray. Place on the grill pan and cook, turning as needed, until browned on all sides. Add the vegetables to the bowl.
Combine the dressing ingredients in a screw-top jar and shake until well mixed.
Add the feta cheese and salad greens to the bowl. Toss the mixture with the dressing. Season to taste with salt and pepper. Serve warm.
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reviews & comments
August 5, 2016
I wanted a combination of fresh salad and grilled veggies, with some spicy, meaty substance. This recipe was just that. Very good! For a bit more garlic flavor in the dressing, next time I'll mince the clove rather than merely crush it and throw it in to shake.