Red onion, sliced into 1/4 inch (1/2 cm) thick slices
Asparagus stems trimmed
Button or Cremini mushrooms (8 oz), sliced in half horizontally
Oyster or Shitake mushrooms stem removed
Small Portobello mushrooms stems removed
Juice of one lime
Baby field greens
Preheat grill/ BBQ to medium high heat.
In a bowl toss 2 tbsp (30 mL) of the oil with the asparagus, onions and mushrooms to coat.
Grill BBQ onions and asparagus turning halfway until tender and grilled, about 5 minutes.
Grill BBQ mushrooms turning halfway until tender and grill marked, about 5 minutes.
In a bowl whisk to combine remaining oil, sugar, salt, pepper and the lime juice. Add salad, grilled vegetables and mushrooms to a large platter. Drizzle some of the dressing over top and serve the remainder on the side.
I hope you enjoy this recipe and that the oils give you some extra options for making your recipes simpler this summer season.
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