I had this salad at California Pizza Kitchen in Charlotte NC, and it blew me away! I couldn't find a recipe for it, so here's my attempt at recreating it. It can be served without chicken or steak for vegetarian for a very satisfying salad. Posted for safekeeping. Servings are estimated.

Ingredients

2 serv.

fresh asparagus↗1⁄2 bunch
cut in 2-inch lengths
eggplant↗1⁄4
cut in 1/2 slices
zucchini1
halved lengthwise and cut into 1/2 inch slices
green onion↗1
ears corn, kernels removed or 1/2 lb frozen corn↗2
head romaine lettuce or 1/2 head red leaf lettuce↗1⁄2
chopped
avocado↗1
diced
sun-dried tomatoes, chopped and soaked and drained↗2 tablespoons
boneless chicken breasts, seasoned and grilled (optional) or 1 steak, seasoned and seared (optional)↗1 -2
1 -2
olive oil↗1 tablespoon

Step-by-step instructions

1
Grill asparagus, eggplant, zucchini, corn, and meat as desired.
2
Suggestion: I put the olive oil in a 9x12 pyrex dish and added the vegs (but for the sake of presentation don't mix together), roasting them under the broiler.
3
Put a bed of lettuce on plate,
4
On top of that,mound each grilled veg separately around the edges.
5
Top with sliced meat, if using.
6
add chopped green onion and avo.
7
Dress with dijon balsamic dressing (I used a recipe from this site).
8
It makes a beautiful presentation when vegs are separate on the plate, then tossed to eat.

Source: food.com

Original recipe ↗

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