Warmed Grilled Vegetable Salad

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Salads don’t always have to be cold; in fact, wilting the greens, heating the toppings and the dressing, takes a salad from “lunch” to “supper” in just a few minutes.

Dad & I had spent time, beers in hand, at the grill last weekend when the folks came for a “Welcome to Spring” cookout. I’d planned ahead for the week and grilled up extra eggplant, bell peppers, onions, zucchini, & yellow squash. Originally the intention was to enjoy them on raw kale, but when suppertime rolled around, the lure of wilting the greens and having a warming meal won out.

Kale sautes quickly in a hot skillet, needing just a little salt and a few splashes of water to soften.  I took it out of the pan when it was just wilted, adding the grilled vegetables and bite-sized pieces of Verisoy Vegan Mock Chicken to the hot skillet after a quick spray of oil. When the toppings were hot, the kale went back into the pan with a sprinkle of sea salt and about a tablespoon of balsamic vinegar.  The vinegar sparkled and popped immediately, and as it thickened and evaporated, a sweet, tangy smell filled the kitchen.  I turned off the heat immediately after it started to thicken, swirling the veggies around to coat them evenly.  The moisture from the vinegar was all it took to fully wilt the kale making a smooth, light dressing for the salad.

  • Kale
  • Assorted grilled vegetables: eggplant, tri-color bell peppers, zucchini, onion, yellow squash
  • Verisoy Vegan Mock Chicken
  • Balsamic vinegar
  • Salt

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