Grilled Salmon Salad With Blood Orange Cilantro Vinaigrette
If you have roughly 45 minutes to spend in the kitchen, Grilled Salmon Salad With Blood Orange
Grilled Eggplant and Asparagus Salad
Ingredients
- 32 asparagus spears, trimmed
- 2 small Italian eggplants, cut into 1/2-inch thick spears
- 4 tomatoes, sliced
- 1/2 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
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