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Field Greens and Grilled Veggie Salad With Mustard Herb Dressing
recipe image
Prep Time: 15 Minutes
Cook Time: 0 Minutes
Ready In: 15 Minutes
Servings: 6
Peppered with herbs and spices — just one bite and you’ll be hooked!
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)
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.