Grilled Vegetable Salad with Poppy Seed Dressing
My Italian-style grilled veggies have a wonderful sweet and sour dressing.
Prep time:
Cook time:
Serving size: 2
Calories per serving: 180
Ingredients:
Cook time:
Serving size: 2
Calories per serving: 180
2 tablespoons canola oil
1 tablespoon cider vinegar
2 teaspoons sugar
1/2 teaspoon grated onions
1/2 teaspoon poppy seeds
1/4 teaspoon ground mustard
Dash salt
SALAD:
1 small zucchini, cut into 3/4-inch pieces
1 small sweet yellow pepper, cut into 1-inch pieces
2/3 cup cherry tomatoes
2 teaspoons olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
2 teaspoons minced fresh basil
2 teaspoons minced fresh parsley
1 teaspoon minced fresh thyme
Directions:
In a small bowl, whisk the first seven ingredients until blended. Refrigerate until serving.
In a large bowl, combine zucchini, yellow pepper and tomatoes. Add oil, salt and pepper; toss to coat. Transfer to a grill wok or an open grill basket; place on grill rack. Grill, covered, over medium-high heat 10-12 minutes or until vegetables are crisp-tender, stirring occasionally.
Transfer vegetables to a serving bowl; sprinkle with herbs. Serve with dressing.
Source: tasteofhome.com
In a large bowl, combine zucchini, yellow pepper and tomatoes. Add oil, salt and pepper; toss to coat. Transfer to a grill wok or an open grill basket; place on grill rack. Grill, covered, over medium-high heat 10-12 minutes or until vegetables are crisp-tender, stirring occasionally.
Transfer vegetables to a serving bowl; sprinkle with herbs. Serve with dressing.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
