Char-grilled Spring Salad
Season the asparagus or green beans with Green Onion Seasoning and drizzle with 1 T (15 ml) olive oil.
Grill briefly on a hot griddle pan until marked all round. Keep on one side.
Cut open the bag of Shallots or Peppers.
Place a colander or sieve over a smallish mixing bowl and decant the char-grilled vegetables into the sieve.
Reserve the vinaigrette in which the vegetables were packed.
Arrange the baby spinach or butter lettuce on a platter. Add the char-grilled vegetables together with the grilled asparagus or beans.
Top with halved hard-boiled eggs, seasoned with Seasoned Sea Salt.
Drizzle a little of retained vinaigrette and extra olive oil over the salad before serving.