A vibrant and flavorful salad featuring grilled vegetables and a tangy dressing.
Combine the olive oil, balsamic vinegar, parsley, basil, and garlic in a mixing bowl.
Whisk the dressing thoroughly to ensure the flavors are well combined.
Season the dressing with salt and pepper to taste.
Taste the dressing and adjust the seasoning as needed.
Toss the asparagus, mushrooms, and onion with the dressing in a large bowl.
Ensure all the vegetables are evenly coated with the dressing.
Let the vegetables marinate for 30 minutes at room temperature.
Cover the bowl to keep the vegetables fresh while marinating.
Preheat the grill to medium-high heat and lightly oil the grates.
Ensure the grill is clean to prevent sticking.
Grill the vegetables, turning occasionally, until tender and slightly charred, about 6-8 minutes.
Keep an eye on the vegetables to avoid overcooking.
Transfer the grilled vegetables to a cutting board and chop into bite-sized pieces.
Let the vegetables cool slightly before chopping to make handling easier.
Place the spinach in a large serving bowl and add the chopped grilled vegetables.
Toss the salad gently to avoid bruising the spinach.
Heat the remaining marinade in a saucepan until it comes to a boil.
Boiling the marinade ensures it's safe to use as a dressing.
Drizzle the warm marinade over the salad and toss to combine.
Use tongs to evenly distribute the dressing.
Serve the salad immediately and enjoy.
Garnish with additional herbs for a fresh touch.
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