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Garden Salad with Tomatoes and Grilled Vegetables salad recipe.

Garden Salad with Tomatoes and Grilled Vegetables
Recipe

This is a great way to make use of leftover grilled vegetables. In fact, I always grill more than I need to make sure I have plenty the next day. Any type of vegetable will work well, but brilliant bell peppers, red onions, and yellow squash are especially colorful.

Ingredients

Serves 6–8

4	cups	mixed greens
2	cups	grilled vegetables
1	cup	red, yellow, or orange tomatoes, cut in eights
1/2	cup	basil leaves, roughly torn
1/4	cup	Italian parsley, leaves only
1/4	cup	mint leaves, roughly torn
4	teaspoons	balsamic vinegar
1/4	teaspoon	salt
1/4	teaspoon	freshly ground black pepper
1/4	cup	extra virgin olive oil

Directions

1. Place the mixed greens in a salad bowl.

2.Cut the grilled vegetables into bite-sized pieces and add to the salad.

4. Add the tomatoes, basil, parsley, and mint leaves.

5. Pour the balsamic vinegar, salt, and pepper in to a spacious bowl and slowly whisk in the olive oil until it forms an emulsion. For detailed instructions read,
"How to Make an Emulsion".

6. Dress the salad with the oil and vinegar and toss gently to coat.

6. Serve immediately.

Preparation time: 5 minutes with pre-roasted vegetables and prepared salad dressing.

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	How To:
	Wash Greens Grill Vegetables

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