Crazy Garden Salad

Crazy Garden Salad

Balsamic Dressing:
4 tablespoons olive oil(60ml)
2 tablespoons balsamic vinegar(30ml)
1 tablespoon red wine vinegar(15ml)
1 tablespoon fresh basil(15ml)
1 tablespoon chopped red onion(15ml)
1 teaspoon Dijon mustard(5ml)
Salt & pepper to taste

2 bunches asparagus – cleaned, trimmed of woody stalks
2 peaches – cut in quarters
1 red onion – cut in quarters
½ yellow pepper cut in 1” (2.5cm) strips
1 red pepper cut in 1” (2.5cm) strips
1 tablespoon olive oil (15ml)
1 pint fresh raspberries
10 fresh strawberries
Salt & pepper to taste

Prepare the salad dressing. In a small bowl whisk all ingredients until well combined. Season to taste with salt & pepper. Chill until the salad is ready to be dressed.

Prepare barbecue for direct grilling. Preheat grill on one side to high heat and the other side to medium heat.

Toss the veggies in olive oil and season with salt and pepper.

Place the onions on the medium-heat side of BBQ and cook for 2-4 minutes per side until soft and nicely charred. Remove.

Place asparagus, peppers and peaches on the high-heat side of BBQ and cook for 1 minute per side. Remove.

Place on platter and drizzle with dressing. Top with raspberries and strawberries.

Yields: 6 servings