*Grilled Veggie Salad
Red Bell Pepper, ea.
In Stock
$2.49

Asparagus, 1lb. Bunch
In Stock
$4.99
Organic Lemon, ea.
In Stock
$0.99

Eggplant, ea.
$1.49
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Grilled Vegetable Salad
  • 4 plum or small heirloom tomatoes, halved
  • 2 medium zucchini, cut lengthwise into 4 slices
  • 2 medium yellow squash, cut lengthwise into 4 slices
  • 2 baby eggplant, cut lengthwise into 4 slices
  • 1 large red bell pepper, seeded and cut into 4 wedges
  • 1 large red onion, cut into thick slices
  • 1 pound asparagus
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 6 cups mixed salad greens
  • Pistachio Vinaigrette
  • Crumbled goat cheese
1. Preheat grill to medium-high (350° to 400°). Combine vegetables in a large bowl, and drizzle with olive oil. Sprinkle with salt, and toss to coat.
2. Grill, on greased grill rack, 5 to 6 minutes on each side, removing vegetables as they become tender. Cut grilled vegetables into bite-size pieces.
3. Toss salad greens with 1/4 cup Pistachio Vinaigrette, and divide among 4 salad plates. Place vegetables on greens, and sprinkle with crumbled goat cheese. Serve with remaining dressing.

Pistachio Vinaigrette
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons honey
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 cup olive oil
  • 1/4 cup shelled pistachios, toasted and chopped
  • 2 tablespoons chopped fresh cilantro
Whisk together first 5 ingredients in a bowl; slowly whisk in olive oil. Stir in pistachios and chopped fresh cilantro just before serving.

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