Field Greens and Grilled Veggie Salad With Mustard Herb Dressing |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Peppered with herbs and spices — just one bite and you’ll be hooked! Ingredients:
1 large garlic clove, finely chopped |
2 teaspoons dijon-style mustard |
1 tablespoon red wine vinegar |
3 tablespoons extra virgin olive oil |
1 tablespoon water |
1 -2 tablespoon finely chopped mixed fresh herbs, plus more for garnish (try parsley, basil, and oregano) |
salt & freshly ground black pepper |
1 (12 ounce) bag dole vegetable medley, blanched for 1 minute |
1 cup dole snap peas |
1 dole red bell pepper, cut into 1/2-inch wide strips |
1 small red onion, quartered lengthwise |
1 1/2 tablespoons olive oil |
1 (8 ounce) bag dole field greens |
1/2 cup crumbled goat cheese (optional) |
Directions:
1. Mix the garlic, mustard, and vinegar in a small bowl. Whisk in olive oil and water. Add herbs, and season with salt and pepper.
2. Combine blanched and raw vegetables in a bowl. Add olive oil and toss to coat, season with salt and pepper. Grill vegetables over medium heat, turning frequently, until slightly charred and just tender, about 5-7 minutes.
3. Place salad blend in a large bowl; add half the dressing and gently toss to coat. Arrange salad on a serving platter or on individual plates and top with grilled vegetables; drizzle with remaining dressing. Sprinkle with goat cheese and more fresh herbs, if desired.
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