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Field Greens and Grilled Veggie Salad With Mustard Herb Dressing

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“Peppered with herbs and spices — just one bite and you’ll be hooked!”

Ingredients Nutrition

  • 1 large garlic clove, finely chopped
  • 2 teaspoons dijon-style mustard
  • 1 tablespoon red wine vinegar
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon water
  • 1 -2 tablespoon finely chopped mixed fresh herbs, plus more for garnish (try parsley, basil, and oregano)
  • salt & freshly ground black pepper
  • 1 (12 ounce) bag DOLE Vegetable Medley, blanched for 1 minute
  • 1 cup DOLE Snap Peas
  • 1 DOLE red bell pepper, cut into 1/2-inch wide strips
  • 1 small red onion, quartered lengthwise
  • 1 12 tablespoons olive oil
  • 1 (8 ounce) bag DOLE Field Greens
  • 12 cup crumbled goat cheese (optional)


  1. Mix the garlic, mustard, and vinegar in a small bowl. Whisk in olive oil and water. Add herbs, and season with salt and pepper.
  2. Combine blanched and raw vegetables in a bowl. Add olive oil and toss to coat, season with salt and pepper. Grill vegetables over medium heat, turning frequently, until slightly charred and just tender, about 5-7 minutes.
  3. Place salad blend in a large bowl; add half the dressing and gently toss to coat. Arrange salad on a serving platter or on individual plates and top with grilled vegetables; drizzle with remaining dressing. Sprinkle with goat cheese and more fresh herbs, if desired.

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