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Source: Stop and Smell the Rosemary

Grilled Vegetable Salad w/ Citrus Vinag.
The grilled vegetables and pineapple make this a mouth-watering salad.
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Serves: 4-6
Prep Time: 60 minutes
Cook Time: 10 minutes
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1 teaspoon minced garlic
1/2 teaspoon minced fresh oregano
1/2 teaspoon minced fresh basil
2 tablespoons distilled white vinegar
2 tablespoons extra virgin olive oil
salt
freshly ground pepper
1 large red bell pepper, seeded and sliced into 1 1/2-inch strips
1 large yellow bell pepper, seeded and sliced into 1 1/2-inch strips
1 zucchini, sliced lengthwise into 1/4-inch strips
1 yellow squash, sliced lengthwise into 1/4-inch strips
1/4 cup fresh orange juice
1/4 cup plus 1 tablespoon rice vinegar
1/4 cup canola oil
1/2 teaspoon soy sauce
1/4 teaspoon salt
zest from 1 lemon, minced
1 clove garlic, flattened to release flavor
3 slices fresh pineapple
4 cups mixed salad greens
1/2 cup pine nuts




Combine garlic, oregano, basil, and vinegar. Whisk in olive oil. Season with salt and pepper. Set aside.

Combine bell peppers, zucchini, and squash in a shallow nonmetallic bowl. Pour marinade over vegetables, toss, and cover. Let marinate at least 1 hour.

Citrus Vinaigrette: Whisk orange juice, vinegar, oil, soy sauce, salt, lemon zest, garlic, and pepper in a small bowl. Cover. Set aside 1 hour to allow flavors to blend.

Prepare grill. Remove vegetables from marinade and grill until tender. Grill pineapple unseasoned. Remove vegetables and pineapple from grill. Slice into 1-inch pieces.

Combine salad greens, grilled vegetables, pineapple, and pine nuts in a large serving bowl. Remove garlic from vinaigrette and discard. Pour vinaigrette over salad and toss. Serve immediately.


Also good as a main course salad.


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