Grilled Vegetable Salad with Pink Grapefruit Balsamic Dressing

Ingredients

For the Salad

• 1 green & 1 yellow bell pepper, seeded and sliced

• 1 zucchini, sliced

• 1 yellow squash, sliced

• 1 red onion, sliced

• 1/4 cup TAO Extra Virgin Olive Oil

• Salt and black pepper, to taste

• 4 cups mixed greens

• 1/4 cup chopped Italian parsly

• 1/4 cup crumbled goat cheese (optional)

For the Dressing

• 1/4 cup TAO Sunshine Specialty Vinegar

• 1/4 cup TAO Orange Pressato Olive Oil

• 1 tablespoon honey

• 1 teaspoon Dijon mustard

• Salt and black pepper, to taste

Directions

1. Preheat a grill or grill pan to medium-high heat.

2. In a large bowl, toss the bell peppers, zucchini, yellow squash, and red onion with the olive oil. Season with salt and black pepper.

3. Grill the vegetables for 8-10 minutes, or until tender and lightly charred, turning occasionally.

4. While the vegetables are grilling, make the dressing. In a small bowl, whisk together the Pink Grapefruit Balsamic Vinegar, olive oil, honey, and Dijon mustard. Season with salt and black pepper to taste.

5. Once the vegetables are cooked, remove them from the grill and let them cool for a few minutes.

6. In a large bowl, toss the mixed greens with the grilled vegetables and chopped herbs.

7. Drizzle the Pink Grapefruit Balsamic dressing over the salad and toss to coat evenly. Top with crumbled feta cheese, if using.

8. Serve the salad immediately and enjoy!

Tip: Get creative and grill up other vegetables you have on hand.