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Grilled Vegetable Salad
Yield: 6 servings
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Preparation Instructions
Dressing
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Mix together olive oil, lemon juice, do you Dijon mustard, salt, pepper, thyme and minced garlic in a bowl. Whisk until fully blended.
Salad
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Add all vegetables together in a bowl and toss with olive oil until properly coated. Grill vegetables to desired level of doneness.
Chop romaine lettuce and make a bed on a plate cover lettuce with grilled vegetables, multicolor tomatoes, feta, and basil. Cover vegetable mixture with dressing and serve. CCP: Product must be cooled to a maximum internal temperature of 41°F or less, within 4 hours.
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