Grilled Vegetable & Halloumi Salad Recipe

Crisp romaine and butter lettuce is the perfect backdrop for roasted summer vegetables served with a homemade basil balsamic dressing

Serves:
6

Ingredients:

Instructions:

  • Brush eggplant, yellow squash, zucchini, and halloumi cheese with olive oil.
  • Heat an outdoor or indoor grill to medium-high; oil the grill grate with cooking spray. Grill the vegetables for 6 to 8 minutes, turning occasionally, until charred and tender. Transfer to a bowl and season with salt and pepper.
  • Grill halloumi cheese for 2 to 3 minutes a side, or until browned; cut into ¼-inch thick slices.
  • Arrange Fresh Express® Sweet Hearts® Lettuce Blend in a large serving bowl. Top with grilled vegetables and cheese. When ready to serve, toss ingredients and drizzle each salad with dressing.

Dressing Ingredients:

  • 1-1/2 cups fresh basil
  • 2/3 cup olive oil
  • 1/4 cup white balsamic vinegar
  • 3 tablespoons water
  • 2 tablespoons honey
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Dressing Instructions:

  • Place all ingredients in a blender; process until smooth.
  • Note: Halloumi cheese is available at specialty grocery stores if your local grocer doesn’t carry it.
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