Grilled Potato Salad

1. Toss the potato wedges, squash and green onions in oil and salt. Place them on a medium-hot grill. Grill for 10-20 minutes or until golden and cooked through – flipping to cook evenly. Remove pieces and place on a platter when they are done grilling.
2. While everything is grilling, whisk together with the oil, lemon juice, garlic and a dash of salt.
3. When the onions come off the grill, let them cool for a couple minutes and then cut into 1/2-inch segments. Set aside.
4. Toss the lettuce with a splash of the dressing, and place onto a large platter. Now toss the vegetables with a big splash of the dressing and arrange it on top of the lettuce and place grilled green onion segments on top.

Note:

• If you don’t have lemon juice, use 2 tablespoons of apple cider or balsamic vinegar.