Grilled Asparagus and Baby Green Salad With Shallot Vinaigrette Phase 1 Makes 6 servings 30 minutes or less! Although we've given an amount of lettuce here, there is no real need to limit your greens. Feel free to use any greens that look fresh at your market, and pick up a South Beach Diet-approved salad dressing if you're pressed for time. Some good Wish-Bone® options include Light Ranch and Fat Free Ranch. Tip: Grilling time for asparagus will depend on the thickness of your spears. The best way to tell if they are cooked to perfection is to bite into one! Ingredients 1 large shallot, minced 2 tablespoons fresh lemon juice 2 teaspoons balsamic vinegar 1 teaspoon Dijon mustard Salt and pepper 2 ½ tablespoons extra-virgin olive oil 1 bunch (about 12 ounces) slender asparagus, trimmed 6 cups (about 4 ounces) baby salad greens 3 tablespoons toasted pumpkin seeds Instructions 1. Preheat grill to medium-high. In small cup, combine shallot, lemon juice, vinegar, mustard, salt, and pepper. Whisk in oil until blended. 2. Place asparagus in shallow bowl. Drizzle with 2 tablespoons of the vinaigrette; shake bowl to coat spears. Grill 5 minutes, turning often, until lightly brown. Remove to cutting board; thickly slice on the diagonal. 3. In large bowl, toss greens and asparagus with remaining dressing. Garnish with pumpkin seeds.
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