Homemade salad dressing over grilled vegetables and greens is easy, quick and perfect as a summer salad.
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2/3 cup buttermilk
7 (3/4-ounce) slices Land O Lakes® Italian Blend, cut in half
1/4 cup fresh basil leaves
1/2 teaspoon finely chopped fresh garlic
1 tablespoon olive oil
1 medium zucchini, halved, quartered lengthwise
1/2 medium red bell pepper, cut into 1/2-inch strips
2 (1/2 inch thick) slices red onion
1 (5-ounce) bag spring mix salad greens
*Substitute 2 teaspoons vinegar or lemon juice and enough milk to equal 2/3 cup; let stand 5 minutes.
Combine all dressing ingredients in 5-cup blender container. Blend 1-2 minutes or until smooth. Store dressing in refrigerator until serving time.
Heat gas grill on medium or charcoal grill until coals are ash white.
Brush zucchini, bell pepper and onion with 1 tablespoon olive oil.
Place vegetables onto grill. Grill, turning occasionally, 8-10 minutes or until vegetables are crisply tender and grill marks are visible. Cool; cut into small pieces.
Place salad greens into bowl; add grilled vegetable pieces. Serve with dressing.
Refrigerate any remaining dressing for up to one week. Use with other salads or as a dip for fresh vegetables.
Tomatoes, potatoes, bell peppers and beans are among the many ripe and ready-to-eat flavors of the summer season that offer the perfect complement to your main dishes.