Grilled Vegetable Medley Salad with Herb Mustard Dressing
This vibrant Grilled Vegetable Medley Salad with Herb Mustard Dressing is a delightful combination of fresh field greens, colorful grilled vegetables, and a zesty dressing that elevates the flavors of summer. The garlic and herb-infused mustard dressing brings a tangy kick that perfectly complements the sweetness of the grilled bell pepper and the crunch of snap peas. Serve this salad as a refreshing side dish or a light main course that’s packed with nutrients and flavors. Perfect for sharing at gatherings or enjoying on a sunny afternoon!
4-6
Servings
58
Calories
15
Ingredients
Ingredients
Garlic clove
1 large (finely chopped)
Dijon-style mustard
2 teaspoons
Red wine vinegar
1 tablespoon
Extra virgin olive oil
3 tablespoons
Water
1 tablespoon
Mixed fresh herbs
1-2 tablespoons (finely chopped (e.g., parsley, basil, oregano))
Salt
to taste
Black pepper
to taste (freshly ground)
DOLE Vegetable Medley
1 (12 ounce) bag (blanched for 1 minute)
DOLE Snap Peas
1 cup
DOLE red bell pepper
1 (cut into 1/2-inch wide strips)
Red onion
1 small (quartered lengthwise)
Olive oil
1 1/2 tablespoons
DOLE Field Greens
1 (8 ounce) bag
Goat cheese
1/2 cup (crumbled (optional))
Instructions
1
In a small mixing bowl, combine the finely chopped garlic, dijon mustard, and red wine vinegar. Whisk in the extra virgin olive oil and water until well blended. Stir in the chopped mixed fresh herbs and season with salt and freshly ground black pepper to taste. Set aside.
2
In a separate bowl, combine the blanched DOLE Vegetable Medley and DOLE Snap Peas. Drizzle 1 1/2 tablespoons of olive oil over the vegetables and toss to ensure they are evenly coated. Season with salt and freshly ground black pepper.
3
Preheat your grill to medium heat. Grill the mixed vegetables, turning occasionally, until they are slightly charred and tender, which typically takes about 5-7 minutes.
4
In a large salad bowl, place the DOLE Field Greens and drizzle half of the prepared dressing over them. Gently toss to coat the greens evenly with the dressing.
5
Arrange the tossed greens on a serving platter or individual plates, then top with the grilled vegetables. Drizzle the remaining dressing on top. If desired, sprinkle with crumbled goat cheese and additional fresh herbs for garnish.
Nutrition Information
5g
Fat
4g
Carbs
2g
Protein
1g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the Grilled Vegetable Medley Salad with Herb Mustard Dressing?
It is a vibrant salad combining fresh field greens, colorful grilled vegetables, and a zesty garlic and herb-infused mustard dressing.
How many servings does this recipe yield?
This recipe makes approximately 4 to 6 servings.
What are the primary ingredients in the herb mustard dressing?
The dressing consists of finely chopped garlic, Dijon-style mustard, red wine vinegar, extra virgin olive oil, water, and mixed fresh herbs.
How many calories are in a serving of this salad?
There are 58 calories per serving.
Is this recipe suitable for vegetarians?
Yes, this recipe is vegetarian-friendly, especially when using the optional goat cheese.
What vegetables are grilled for this medley?
The grilled vegetables include the DOLE Vegetable Medley, DOLE Snap Peas, DOLE red bell pepper, and red onion.
How long should the vegetables be grilled?
The vegetables should be grilled for about 5-7 minutes until they are slightly charred and tender.
What is the fat content per serving?
Each serving contains 5g of fat.
What specific DOLE products are used in this recipe?
The recipe uses DOLE Vegetable Medley, DOLE Snap Peas, DOLE red bell pepper, and DOLE Field Greens.
How should the garlic be prepared for the dressing?
One large garlic clove should be finely chopped.
What type of vinegar is recommended for the dressing?
The recipe calls for one tablespoon of red wine vinegar.
How much protein is in each serving?
Each serving provides 2g of protein.
What is the preparation for the DOLE Vegetable Medley before grilling?
The DOLE Vegetable Medley should be blanched for 1 minute before being tossed in olive oil and grilled.
How should the red bell pepper be cut?
The red bell pepper should be cut into 1/2-inch wide strips.
Can I add cheese to this salad?
Yes, you can optionally sprinkle 1/2 cup of crumbled goat cheese on top for garnish.
What herbs are suggested for the dressing?
Suggested mixed fresh herbs include parsley, basil, and oregano.
What is the carbohydrate count per serving?
Each serving contains 4g of carbohydrates.
How should the red onion be prepared?
One small red onion should be quartered lengthwise.
What setting should the grill be on?
The grill should be preheated to medium heat.
How do you assemble the salad?
Toss field greens with half the dressing, arrange on a platter, top with grilled vegetables, and drizzle with the remaining dressing.
Is there any fiber in this salad?
Yes, there is 1g of fiber per serving.
How much olive oil is used to coat the vegetables?
1 1/2 tablespoons of olive oil are used to coat the vegetables before grilling.
Can this be served as a main course?
Yes, it can be served as a light main course or a refreshing side dish.
What kind of mustard should be used?
The recipe specifies using 2 teaspoons of Dijon-style mustard.
How do you mix the dressing?
Combine garlic, mustard, and vinegar, then whisk in olive oil and water before stirring in fresh herbs.
Is the sodium content provided?
The specific sodium content is not listed, but salt is added to taste.
What size bag of field greens is needed?
One 8-ounce bag of DOLE Field Greens is required.
Should I use freshly ground pepper?
Yes, the recipe recommends using freshly ground black pepper to taste.
What is the texture of the grilled vegetables?
The grilled vegetables should be tender with a slight char.
Can this salad be served at gatherings?
Yes, it is described as perfect for sharing at gatherings or enjoying on a sunny afternoon.