CALIFORNIA PIZZA KITCHEN

Grilled Vegetable Salad

THIS SALAD IS PERFECT FOR A SPECIAL LUNCHEON WHEN YOU NEED A DISH THAT IS

AS GOOD LOOKING AS IT IS GOOD TASTING. FRESH ASPARAGUS, CORN, AND AVOCADO

BLEND WITH GRILLED CHICKEN AND DIJON BALSAMIC VINAIGRETT E— YOU MAY HAVE

FRIENDS AND FAMILY BEGGING FOR MORE!

Dijon Balsamic Vinaigrette

1 / 4 cup Dijon mustard 1 / 2 cup balsamic vinegar 2 large cloves garlic, minced

1 1 / 4 cups olive oil 1 / 2 teaspoon sea salt 1 / 4 teaspoon pepper Vegetable Marinade

1 / 2 cup balsamic vinegar 1 / 4 cup extra virgin olive oil 1 / 4 cup minced parsley

1 / 4 cup julienned basil 2 large cloves garlic, minced

1 (8-ounce) boneless skinless chicken breast

1 teaspoon kosher salt

1 / 2 teaspoon pepper 1 cup Vegetable Marinade

2 ears corn, husks and silk removed

1 medium Japanese eggplant, split lengthwise

1 medium zucchini, split lengthwise

6 large spears asparagus, trimmed

1 medium avocado, diced

2 tablespoons chopped oil-packed sun-dried tomatoes 2 cups chopped Romaine lettuce

2 cups chopped green leaf lettuce

1 cup Dijon Balsamic Vinaigrette, plus extra, for serving 2 green onions, chopped

1. Do ahead: To make the Dijon Balsamic Vinaigrette, combine the mustard, vinegar, and garlic in a blender. With the motor running, pour the oil in a thin stream and process just until blended. Add the salt and pepper, then set aside.

2. Do ahead: To make the Vegetable Marinade, combine the ingredients in a food processor and pulse until well blended. Cover and refrigerate until ready to use.