Grilled Vegetable Salad with Creamy Lemon Mustard Dressing

Grilled Vegetable Salad with Creamy Lemon Mustard Dressing

Recipe from Fool Proof living


For the dressing:

  • ¼ cup extra virgin olive oil
  • 2 tablespoons Maille Dijon Originale Mustard
  • 4 tablespoons lemon juice
  • 1 tablespoon balsamic vinegar
  • 2 cloves of garlic
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

For the vegetables:

  • 1 yellow bell pepper, cut into thin strips
  • 1 red bell pepper, cut into thin strips
  • 2 small zucchini, peeled and sliced
  • 1 red onion, peeled and sliced
  • 1 cup Brussels sprouts, cut into half

For the salad:

  • 4 cups salad greens, washed and spin-dried


  1. To make the creamy lemon mustard dressing: Place all salad dressing ingredients in a small bowl and whisk until thoroughly combined. Set aside.
  2. Place all veggies on a large plate (or a sheet pan). Drizzle them with half of the dressing. Give it a mix. Roast in a 350-degree oven for 30 minutes or grill on a charcoal or gas grill.
  3. To assemble the salad: Drizzle the salad bowl with a few tablespoons of the dressing. Place salad greens on top and give it a toss. Top the salad greens with the grilled (or roasted) veggies.
  4. Drizzle the salad with the rest of the dressing, give it a mix, and serve.

This dressing can be made ahead. As long as it is kept in a jar with a tight lid in the fridge, it will keep fresh up to two weeks. If you decide to make it in advance, give the jar a good shake before using it.