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Grilled Vegetable Salad

Yield: 6 servings

Ingredients

Reorder #
Name
Amount
756811
2 ears
790220
1, flaked
312267
2 tsp.
311227
⅛ tsp.

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.