Artisan Grilled Vegetable Salad

Serves: 4

Ingredients:

• 3 red, yellow or orange  bell peppers, quartered
• 1 small sweet yellow onion, quartered
• Lemon-Herb Vinaigrette (see recipe)
• 2 heads Tanimura & Antle Petite Tango™ Artisan™ lettuces
• 12 cherry-size fresh mozzarella cheese balls or 1-inch mozzarella cheese cubes

Directions:

• Toss peppers and onion with 2 Tbsp. vinaigrette in large bowl. Grill over medium heat until tender, about 10 minutes, turning occasionally.
• Cut core end of lettuce to release leaves; cut leaves crosswise in half. Rinse; drain well.
• Arrange lettuce and vegetables on plate. Top with cheese. Add vinaigrette, as desired, before serving; toss well.

Lemon-Herb Vinaigrette

Makes: 1/2 cup

Ingredients:

• 2 Tbsp. cider vinegar
• 4 tsp. chopped fresh basil
• 4 tsp. fresh lemon juice
• 2 tsp. minced garlic
• 1-1/2 tsp. minced fresh thyme
• 1/2 tsp. Dijon mustard
• 1/4 tsp. salt
• 1/3 cup olive oil

Directions:

• Combine vinegar, basil, lemon juice, garlic, thyme, mustard and salt in bowl. Gradually whisk in oil until blended. Cover and store in refrigerator up to 1 week.

Artisan Lettuces vary in size, Petite Tango may yield anywhere from 8 to 12 cups of salad greens. Prepare the amount needed (approx. 2 cups per serving) and store the unwashed, unused lettuce in an airtight container in the produce or crisper drawer of your refrigerator.

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