Field Greens and Grilled Veggie Salad With Mustard Herb Dressing Recipe

Name: Field Greens and Grilled Veggie Salad With Mustard Herb Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 ½ tablespoons olive oil; 1 (8 ounce) bag DOLE Field Greens; ½ cup crumbled goat cheese (optional)

Servings: persons

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 ½ tablespoons olive oil
1 (8 ounce) bag DOLE Field Greens
½ cup crumbled goat cheese (optional)

1
Mix the garlic, mustard, and vinegar in a small bowl.
2
Whisk in olive oil and water.
3
Add herbs, and season with salt and pepper.
4
Combine blanched and raw vegetables in a bowl.
5
Add olive oil and toss to coat, season with salt and pepper.
6
Grill vegetables over medium heat, turning frequently, until slightly charred and just tender, about 5-7 minutes.
7
Place salad blend in a large bowl; add half the dressing and gently toss to coat.
8
Arrange salad on a serving platter or on individual plates and top with grilled vegetables; drizzle with remaining dressing.
9
Sprinkle with goat cheese and more fresh herbs, if desired.

308

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.

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

You need 14 ingredients. The key ingredients include: 1 large garlic clove, finely chopped, 2 teaspoons dijon-style mustard, 1 tablespoon red wine vinegar, 3 tablespoons extra virgin olive oil, and more.

Yes, Field Greens and Grilled Veggie Salad With Mustard Herb 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.

Field Greens and Grilled Veggie Salad With Mustard Herb Dressing

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