Mixed Chill & Grill Salad
- Rouge Vinaigrette
- 2 cups GREY POUPON Rouge Dijon Mustard
- 2 cups extra virgin olive oil
- 1 cup red wine vinegar
- 1 cup shallots, finely chopped
- Salad
- 1-1/2 gal. romaine hearts, grilled, chopped
- boneless skinless chicken breasts, grilled, chopped
- boneless beef sirloin steaks, grilled, chopped
- 1 qt. zucchini, sliced, grilled
- 1 qt. red peppers, sliced, grilled
- 1 qt. eggplants, sliced, grilled
- 2 cups red onions, sliced, grilled
- Rouge Vinaigrette: Whisk ingredients until well blended.
- Salad: Combine ingredients.
- Drizzle with about 1/4 cup Rouge Vinaigrette.
vinaigrette, poupon, extra virgin olive oil, red wine vinegar, shallots, salad, hearts, chicken breasts, beef sirloin, zucchini, red peppers, eggplants, red onions
Taken from www.kraftrecipes.com/recipes/mixed-chill-grill-salad-165704.aspx (may not work)