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.