Mediterranean Chopped Salad

[navalgazer]

Just tried this one from David Anderson but added some cold left over chicken breast to each plate.

Mediterranean Chopped Salad
Serves 5

Vinaigrette:
1 shallot
2 garlic cloves
1 cup red wine vinegar
1 Tbsp. Dijon mustard
4 Tbsp. organic sugar (you could probably use splenda)
2 1/2 cups olive oil
1 cup basil
1/2 cup filtered water
Salt and pepper to taste

Chopped Vegetables:
1 yellow squash, cut into 1/4-inch strips
1 zucchini, cut into 1/4-inch strips
1 Japanese eggplant, cut into 1/4-inch strips
1 large red onion, cut into 1/4-inch strips
Olive oil for brushing the vegetables
Salt and pepper to taste
2 roasted red peppers
1/4 cup black olives
1/4 cup sun-dried tomatoes

Salad:
Salt and black pepper to taste
Baby arugula


To make vinaigrette: Place the shallot, garlic, vinegar, mustard and sugar in a blender or food processor. Blend until smooth. With the blender running, add the olive oil in a slow drizzle (the dressing should emulsify). Add the basil and blend until smooth. Slowly drizzle in the water. Season to taste with salt and pepper.

To make vegetables: Brush both sides of the squash, zucchini, eggplant and red onion strips with olive oil and season with salt and pepper. Grill on both sides. Cut all the vegetables into small, even pieces and mix until well combined. Refrigerate until chilled.

To assemble salad: Toss the chopped vegetable mix with salt, black pepper and the basil vinaigrette to taste. Serve on a bed of baby arugula.