Homemade salad dressing over grilled vegetables and greens is easy, quick and perfect as a summer salad.
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Dressing
7 (3/4-ounce) slices Land O Lakes® Italian Blend, cut in half
14 cup fresh basil leaves
12 teaspoon finely chopped fresh garlic
1 tablespoon olive oil
Salad
1 medium zucchini, halved, quartered lengthwise
12 medium red bell pepper, cut into 1/2-inch strips
2 (1/2 inch thick) slices red onion
1 tablespoon olive oil
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.
STEP 1
Combine all dressing ingredients in 5-cup blender container. Blend 1-2 minutes or until smooth. Store dressing in refrigerator until serving time.
STEP 2
Heat gas grill on medium or charcoal grill until coals are ash white.
STEP 3
Brush zucchini, bell pepper and onion with 1 tablespoon olive oil.
STEP 4
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.
STEP 5
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.
