Field Greens and Grilled Veggie Salad With Mustard Herb Dressing

Submitted by Dole9027

"Peppered with herbs and spices — just one bite and you’ll be hooked!"

 

• Ready In: 20mins
• Ingredients: 14
• Serves: 4

ingredients

• 1 large garlic clove, finely chopped
• 9.85 ml dijon-style mustard
• 14.79 ml red wine vinegar
• 44.37 ml extra virgin olive oil
• 14.79 ml water
• 14.79-29.58 ml finely chopped mixed fresh herbs, plus more for garnish (try parsley, basil, and oregano)
• salt & freshly ground black pepper
• 340.19 g bag DOLE Vegetable Medley, blanched for 1 minute
• 236.59 ml DOLE Snap Peas
• 1 DOLE red bell pepper, cut into 1/2-inch wide strips
• 1 small red onion, quartered lengthwise
• 22.18 ml olive oil
• 226.79 g bag DOLE Field Greens
• 118.29 ml 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.