Grilled Vegetable Spinach Salad

By á-32

Cook's Note: The order of food on the grill for the Spinach Salad is - Asparagus and red bell pepper chunks go in the wok first, then the spinach. The shrimp go on the grill about 5 minutes after the asparagus and red pepper.

Ingredients

• Olive oil cooking spray
• Spinach, a couple of big handfuls washed
• 3/4 to 1 pound asparagus, washed and chopped into 1-inch long pieces cut on a diagonal
• 1 large red bell pepper, washed and chopped into 1-inch chunks
• Olive oil, for drizzling
• Salt and freshly ground black pepper
• 1/2 lemon
• Lowfat feta, to taste, crumbles, about 2 ounces

Preparation

Step 1

Spray your grill grid wok with olive oil cooking spray (away from the grill). Put the wok on the grill and once it is hot, add the chopped asparagus and red pepper. Drizzle with olive oil (maybe 1 to 2 tablespoons), season with salt and pepper and stir. Cook for about until veggies glisten, about 10 minutes. Add the spinach and toss, allowing the grill to do its thing. Once the spinach begins to turn dark, meaning it has begun to cook, which takes about 5 more minutes). Take the salad off the grill and put it in a microwave/oven safe bowl (I do this in case I need to put it in a warm oven for 1 or 2 minutes, while everything else finishes up. This salad is best when hot. Immediately squeeze the lemon juice over the top, add the feta cheese and toss. Steam should rise up from the bowl and you're ready to eat this!