Grilled Salad With Dijon, Balsamic Vinegar, Basil And Olive Oil Dressing Recipe
Servings: 4
Ingredients
- 1 x red pepper, seeded, and, cut in half
- 1 x radicchio, quartered
- 2 x Belgian endive, halved
- 2 sm zucchini, quartered lengthwise
- 1 x romaine lettuce, torn into bite sized pcs
- 1/4 c. extra virgin olive oil
- 1/2 tsp dry thyme
- 1/2 tsp paprika Dressing
- 1/2 tsp Dijon mustard
- 1 Tbsp. fresh basil
- 1 x green onion, chopped
- 1/8 c. balsamic vinegar
- 1/4 c. extra virgin olive oil
- 1 x salt and pepper, to taste
Directions
- In a small bowl combine extra virgin olive oil, thyme and paprika. Brush red pepper, radicchio, endive and zucchini with mix.
- On high heat grill zucchini and pepper skin side down for 5 min.
- Add in endive and radicchio and grill for another 5 min.
- Turn vegetables occasionally. Brush with oil mix.
- Vegetables are done when they become limp Remove. Peel skin off red pepper after it has cooled.
- Slice all vegetables diagonally.
- Dressing:In a small bowl whisk mustard, basil, green onions and vinegar.
- Slowly whisk with oil. Season with salt and vegetables.
- Pour over vegetables and toss well.
- Serve over romaine.
- Toss with fresh minced parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 123g | |
| Recipe makes 4 servings | |
| Calories 265 | |
| Calories from Fat 241 | 91% |
| Total Fat 27.23g | 34% |
| Saturated Fat 3.77g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 17mg | 1% |
| Potassium 230mg | 7% |
| Total Carbs 5.22g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 3.31g | 2% |
| Protein 1.12g | 2% |
