I officially have spring fever. Just a taste of sunshine and 50+ degree temperatures here in Chicago makes me want to grill, pick asparagus, clean my garage, and wash my windows. The coming of spring also means my wedding is getting really, really close! I am so incredibly excited! I have been busy with plans and DIY projects. We will see if ALL of the DIY projects actually happen. Somehow the list keeps getting longer, not shorter.
I can’t wait to take the cover off of my grill! I am getting tired of indoor cooking. Baked or roasted meat is just not the same. I also love grilled vegetables and make them at least once a week in grilling season.
I made this fun salad for a picnic at Ravinia, an outdoor concert venue where we attended the Food Network festival. I wanted to have a couple “scoopable” salads that were not your standard pasta, potato, or lettuce varieties. This was so good. It is a great combination of grilled vegetables, rice, and a simple miso dressing. The toasted cashews put it over the top.
I used bell peppers, red onion, and Portobello mushrooms, but you could also use asparagus or other mushroom varieties. The veggies are simply seasoned with salt and pepper and then cooked until they have grill marks and are just tender.
The veggies are cut into bite sized pieces and mixed with rice and the miso dressing. I am loving miso. Expect more miso recipes on here soon. I used the Uncle Ben’s Ready Rice packet for this recipe. So convenient! Stir in some fresh basil and toasted cashews and you have an incredible salad.