Romaine and Grilled Vegetable Salad with Mustard Herb Dressing

GD Star Rating
  • 4 to 6


  • 1 large clove garlic, finely chopped
  • 2 teaspoons Dijon-style mustard
  • 1tablespoon red wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon water
  • 1-2 tablespoons finely chopped mixed fresh herbs (try parsley, basil, and oregano), plus more for garnish
  • Salt and freshly ground black pepper
  • 1 (12-ounce) bag DOLE Vegetable Medley, blanched for 1 minute
  • 1 cup DOLE snap peas
  • 1 red bell pepper, cut into 1 inch wide strips
  • 1 small red onion, quartered lengthwise
  • 1 tablespoons olive oil
  • 1 pkg. (8-ounce) bag DOLE Italian Blend
  • 1 cup crumbled goat cheese, optional


  • Mix the garlic, mustard, and vinegar in a small bowl.Whisk in olive oil and water. Add herbs, and season with salt and pepper.
  • 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.
  • 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.