[CyndiM]

This is my new "template recipe" for summer salads. I think it will lend itself to a variety of veggies in season. Excuse the lack of measurements.
Here is the spring version:

bunch of asparagus, cleaned and broken into bite sized pieces
1 bag Frozen artichoke hearts, thawed
1/4 c more or less, Newman's or other rf/lf salad dressing (most of this will actually pour off. Use any amount that works)

Toss together and grill until lined but not mushy. Place in bowl/container.

Add:
1 can drained cannelini beans
chopped roasted red pepper to taste (we like a lot)
vinegar & olive oil (about 4:1)
Some chopped sweet or red onion would be good too

I used my Mom's Italian seasoned vinegar so didn't need other spices. Obviously Italian seasoning would be good if you don't happen to know my Mom
Mix everything together and allow to marinate/chill.

We needed a whole meal in a bowl so I added a package of Yves Heart's Desire chicken strips. It was great and very filling even after cycling and walking a lot. I'm sure actual chicken would work too.

I'm looking forward to trying this with zucchini, black beans, "steak" strips and a lime, cumin type dressing. Personally I think the artichoke hearts are essential

[Schmoodle]

Hey Ruth (whiiiiine)! How come SHE gets to post without measurements and servings?

Sounds delish Cyndi, and I agree about the artichokes.

[CyndiM]

Hey, that's more measurements than I usually have!
A bunch is the official farm stand measurement - whatever they can wrap a rubber band around and charge $4 for