salad and dressings

Maple Bacon Grilled Vegetable Salad with Bocconcini Cheese

Let's face it: maple bacon makes everything better. Toss some fresh grilled vegetables with briny bocconcini cheese and give it all a maple bacon dressing. Yes, please.
20 min
PREP TIME
8 min
COOK TIME
150
CALORIES
7
INGREDIENTS

INGREDIENTS

  • 1 each Portobello mushroom, yellow squash, green zucchini, red bell pepper and yellow bell pepper
  • 12 pieces asparagus
  • 3 tablespoons (45 mililiters) vegetable oil , divided
  • 3 tablespoons (45 mililiters) Maple Bacon Seasoning , divided
  • 1 tablespoon (15 mililiters) cider vinegar
  • 1 tablespoon (15 mililiters) chopped chives
  • 12 pieces mini Bocconcini cheese

Preparation

  • 1 Cut zucchini and squash into 1/2-inch (1-cm) thick slices, cut peppers into quarters, trim asparagus and Portobello mushroom.
  • 2 Preheat grill to medium-high heat. Place all vegetables into large bowl. Add 1 tablespoon (15 mL) oil and 1 1/2 tablespoons (22 mL) Seasoning. Mix well and set aside for 30 minutes.
  • 3 In a small bowl, whisk together vinegar, chives, remaining oil and Seasoning.
  • 4 Grill vegetables on both sides, about 8 minutes, or until tender.
  • 5 Cut Bocconcini into quarters and mix with vegetables and dressing. Mix well and let rest 30 minutes before serving.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

RELATED RECIPES

REVIEWS