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Prep Time: 15 min
Cook Time: 0 min

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Ingredients

For 6 Servings

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1 large garlic clove, finely chopped
2 tsp dijon-style mustard
1 tbsp red wine vinegar
3 tbsp extra virgin olive oil
1 tbsp water
1 -2 tbsp finely chopped mixed fresh herbs, plus more for garnish (try parsley , basil , and oregano)
salt & freshly ground black pepper
1 (12 oz) 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 tbsp olive oil
1 (8 oz) bag dole field greens
1/2 cup crumbled goat cheese (optional)

Directions

Step By Step View

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.

Directions

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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.

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