All Recipes Best Recipe Salad Vegetable Salad Recipes Asparagus Salad Recipes

Ingredients

32 asparagus spears, trimmed 2 small Italian eggplants, cut into 1/2-inch thick spears 4 tomatoes, sliced ½ teaspoon salt, or as needed 3 tablespoons olive oil 2 tablespoons balsamic vinegar salt and ground black pepper to taste 6 cups chopped romaine lettuce 2 cups chopped endive 2 tablespoons shredded Parmesan cheese, or more to taste

Nutrition Info

194.5 calories carbohydrate: 20.5 g cholesterol: 2.2 mg fat: 11.7 g fiber: 11.3 g protein: 7.1 g saturatedFat: 2 g servingSize: - sodium: 351.3 mg sugar: 9 g transFat: : - unsaturatedFat: : -

Preheat grill for medium heat and lightly oil the grate.
Toss asparagus, eggplant, and tomatoes with about 1/2 teaspoon salt.
Arrange vegetables on the preheated grill, cook until tender, 5 to 7 minutes per side.
Whisk olive oil and vinegar in a bowl until smooth, season to taste with salt and black pepper. Toss romaine, endive, and dressing together in a large bowl.
Serve grilled vegetables atop the dressed lettuce mixture, sprinkle with Parmesan cheese.

4 servings

Warm grilled eggplant, asparagus, and tomatoes top a bed of cool, crunchy romaine and endive lettuce with a balsamic vinegar dressing.