Entree Salad With Grilled Vegetable Dressing Recipe

Name: Entree Salad With Grilled Vegetable Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole Plain Sausage Links (small Breakfast Size); 1 whole Medium Shredded Carrot; 1/3 cups Light Mozzarella Cheese, Shredded; 1/2 cans 14 Oz Can Garbanzo Beans (drained And Rinsed); 3 cups Spring Mix Salad Greens; _____; FOR THE DRESSING:; 1 whole Yellow Bell Pepper; 1 whole Medium Red Onion; 10 whole Canned Cherry Tomatoes; 1/2 Tablespoons Salt; 1/3 teaspoons Fresh Cracked Black Pepper (or About 20 Turns On My Pepper Mill); 1/2 teaspoons Garlic Paste; 2 Tablespoons Lemon Juice; 1 Tablespoon Granulated Sugar; 1/2 teaspoons Fresh Chopped Basil, Or From A Jar; 1/2 cups Extra Virgin Olive Oil

Servings: persons

4 whole Plain Sausage Links (small Breakfast Size)
1 whole Medium Shredded Carrot
1/3 cups Light Mozzarella Cheese, Shredded
1/2 cans 14 Oz Can Garbanzo Beans (drained And Rinsed)
3 cups Spring Mix Salad Greens
_____
FOR THE DRESSING:
1 whole Yellow Bell Pepper
1 whole Medium Red Onion
10 whole Canned Cherry Tomatoes
1/2 Tablespoons Salt
1/3 teaspoons Fresh Cracked Black Pepper (or About 20 Turns On My Pepper Mill)
1/2 teaspoons Garlic Paste
2 Tablespoons Lemon Juice
1 Tablespoon Granulated Sugar
1/2 teaspoons Fresh Chopped Basil, Or From A Jar
1/2 cups Extra Virgin Olive Oil

1
Dressing: start by cutting the bell pepper into one long strip or 4 large segments. Then cut the root ends off the onion and thinly slice both halves. Heat up your grill (I used my conversion panini press/griddle) and spray with cooking spray. When hot, place the whole bell pepper and half of the onion on the grill (reserve the other half for the salad) and allow to cook until fork tender. To your blender, add the cooked veggies, salt, pepper, garlic, lemon juice, sugar, cherry tomatoes, and basil. Pulse the ingredients until smooth. While the blender is on slowly, stream in the extra virgin olive oil. Taste it to see if you want more salt or pepper.
2
Spray the grill with more cooking spray and throw on the sausages and sprinkle with salt. Allow them to cook for a bit and turn them over so they cook all the way through; set aside. Shred the carrot and mozzarella cheese, then drain and rinse the beans. Slice the sausage on a bias. Slice the reserved red onion half. Grab the spring mix and wash it if it isn't pre-rinsed.
3
Now you are ready to assemble the salad. Put 1 1/2 cups spring mix onto each plate, top with the beans, reserved sliced red onion, shredded carrots, sliced sausage, mozzarella cheese and the grilled vegetable dressing.

446

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 whole Plain Sausage Links (small Breakfast Size), 1 whole Medium Shredded Carrot, 1/3 cups Light Mozzarella Cheese, Shredded, 1/2 cans 14 Oz Can Garbanzo Beans (drained And Rinsed), and more.

Yes, Entree Salad With Grilled Vegetable Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Entree Salad With Grilled Vegetable Dressing

How did you like this recipe?

Frequently Asked Questions