Grilled Asparagus and Spinach Salad with Smoked Paprika Dressing
If you’re eating this salad as one course of a meal, consider this recipe about 2 servings. But if you’re like me and like a really big salad as a meal on its own, call this one serving and perhaps toss a handful of chickpeas into it to make it more filling.
2tablespoonschopped walnuts(may omit or substitute chickpeas)
Smoked Paprika Salad Dressing(see below)
Set a seasoned grill pan over medium-high heat. While it is heating, snap off the tough ends of the asparagus, place it in a dish, and spray it lightly with olive oil (just a couple of quick sprays). Sprinkle with salt and pepper, and toss to distribute the oil and seasonings.
Put the asparagus on the grill and cook, turning often, until just beginning to brown in places but still crisp and bright green, about 5 to 8 minutes. Remove from heat and cut spears in half.
Toss the spinach with the dressing and arrange in two bowls or plates. Divide the asparagus between the two salads, and sprinkle each with a tablespoon of walnuts.