Fresh Ontario Greenhouse Veggies and grilled Ontario Asparagus are highlighted with a light and refreshing dressing. Toss all the ingredients together in a salad bowl or arrange them on a platter.

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Servings: 6

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Ingredients

Dressing:

  • 1/2 cup (125 mL) plain yogurt (3% M.F.)
  • 1/2 cup (125 mL) finely chopped Ontario Greenhouse Cucumber
  • 1 tbsp (15 mL) chili sauce
  • 1 tsp (5 mL) finely chopped Ontario Onion
  • 1/4 tsp (1 mL) each granulated sugar and dried oregano
  • 1 clove garlic, minced
  • Pinch each salt and pepper

Salad:

  • 3 cups (750 mL) each torn Ontario Greenhouse Leaf and Boston Lettuce
  • 8 oz (250 g) Ontario Asparagus, grilled or broiled*
  • 1 cup (250 mL) thinly sliced Ontario Button Mushrooms
  • 1 Ontario Greenhouse Tomato, cored and cut into wedges
  • Half each Ontario Greenhouse Red and Orange Sweet Peppers, slivered

Instructions

Dressing:

In small bowl, combine yogurt, cucumber, chili sauce, onion, sugar, oregano, garlic, salt and pepper. Set aside.

Salad:

In large salad bowl, combine leaf and Boston lettuce. Slice asparagus into bite-size pieces and add to bowl. Add mushrooms, tomato and sweet peppers. Toss with Dressing to coat.

Ontario Asparagus:

Snap off asparagus ends. Toss stalks with 1/2 tsp (1 mL) olive oil; season with pepper. Grill on greased grill over medium to medium-high heat until bright green and tender-crisp, about 5 minutes. Or, broil on baking sheet until tender-crisp, about 4 minutes.

Nutritional information

  • Protein: 4.0 grams
  • Fat: 0.5 grams
  • Carbohydrates: 9.0 grams
  • Calories: 50
  • Source of fibre