Recipe by Dole
"Fresh veggies including snap peas, red bell pepper, and red onions are grilled with olive oil, then served on a salad of
crisp salad greens, drizzled with a homemade herb-mustard vinaigrette, and topped with crumbled goat cheese."
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red wine vinegar
1 large clove
extra-virgin olive oil
finely chopped mixed fresh herbs (try parsley, basil, and oregano), plus more for garnish
Salt and freshly ground black pepper
1 (12 ounce) package
DOLE® Vegetable Medley, blanched for 1 minute
DOLE® Snap Peas
red bell pepper, cut into 1/2-inch wide strips
red onion, quartered lengthwise
1 1/2 tablespoons
1 (8 ounce) package
DOLE® Field Greens or Mediterranean Salad Blend
crumbled goat cheese
Yum! I made this as directed, using coarse ground Dijon, omitting the onions, and opting out of the goat cheese because we were already having it in another dish tonight. This is a great way to do veggies and the dressing is great (I used fresh basil and parsley in mine). Thanks for the recipe!
Beautiful presentation and the dressing is one of the best I've made. I used basil, parsley and oregano for the herbs. This was delicious both with and without the goats cheese. Thankyou.
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Vegetable Salad with Mustard Herb Dressing
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 175
** Calories from Fat: 123
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