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Grilled Vegetable Salad with Citrus Vinaigrette
  • 1 tsp. minced garlic
  • 1/2 tsp. minced fresh oregano
  • 1/2 tsp. minced fresh basil
  • 2 tbsp. distilled white vinegar
  • 2 tbsp. extra virgin olive oil
  • 1/2 tsp. salt and black pepper
  • 1 large red bell pepper
  • 1 large yellow bell pepper
  • 1 zucchini
  • 1 yellow squash
  • 1 Fresh Pineapple, trimmed and cut into slices
  • 1/2 cup pine nuts
  • Citrus Vinaigrette:
  • 1/4 cup fresh orange juice
  • 1/4 cup rice vinegar
  • 1/4 cup canola oil
  • 1/2 tsp. soy sauce
  • 1/4 tsp. salt
  • 1 lemon zest, minced
  • 1 clove garlic flattened to release flavor
  • 1 pinch freshly ground black pepper
Add garlic, oregano, basil, and vinegar, whisk in olive oil. Season with salt and pepper. Set marinade aside. Seed and slice bell pepper into 1 1/2 inch strips. combine with squashes ( sliced lengthwise into 1/4 strips) in a non- metallic bowl. pour marinade over vegetables, toss and cover. let marinate at least 1 hour. Grill pineapple unseasoned. Remove vegetables and pineapple from the grill. Slice into 1- inch pieces. Combine salad greens, grilled vegetable, pineapple and pine nuts in a large serving bowl. Remove garlic from the vinaigrette. Pour dressing over salad and toss. Serve immediately. For Citrus VInaigrette: Whisk orange juice, vinegar, oil, soy sauce, salt, lemon zest, garlic and pepper into a small bowl. Cover. Set aside 1 hour. Prepare grill. Remove vegetables from marinade and grill until tender.
Provided by:
Southwest Family Citrus and Spenar Family

Where You Can Buy Ingredients:

Sheep Springs Sheep Co dba Dobson Family Farm Inc.

Marc Pedersen

Chandler, AZ, 85248
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