Field Greens and Grilled Veggie Salad With Mustard Herb Dressing

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

• Ready In: 20 mins
• Serves: 4-6

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.