Panzanella Salad

With this Mediterranean inspired dish, I usually put all the toppings on the side since no one in my family but me likes olives. The kids absolutely love the meatless sausages so I cook up a whole package instead of the original recipes suggested 1/2 package and let everyone make their own salad.

1 bunch asparagus, trimmed
1/2-1 T olive oil
salt and pepper to taste
1 small lemon, zested then reamed (juiced)

1 head romaine lettuce (or a romaine heart mixed with artisan blend of lettuce)

1-2 cups cherry or grape tomatoes, halved
1/2 English cucumber, cut into bite sized pieces
1/4 cup fresh basil, chopped (best part of the salad!)
1/2 cup green or kalmata olives, sliced
1 cup non dairy "mozzarella" shredded cheese or crumbled feta or goat's cheese (or leave it off altogether)
1 package of meat-free Italian sausages (Tofurky or Fieldroast are good), cooked and cut into bite sized pieces

Balsamic Vinaigrette or Italian Dressing

DIRECTIONS

1. oven at 400

2. Place asparagus on a baking sheet and drizzle desired amount of olive oil into then season with salt and pepper. (Or put asparagus into a plastic baggie add olive oil, salt and pepper and shake it to coat.
Roast until spears are tender and slightly browned approx 12-15 min.

3. Top asparagus with lemon juice and zest then cut into bite size pieces and set aside.

4. Combine your salad with desired toppings, adding the asparagus on top and tossing in your favorite dressing.  Sprinkle fresh basil amply over it all.

Adapted slightly from "Peas and Thank You" by Sarah Matheny