PREP TIME: 1-4 hours (with marinating time)

COOK TIME: 10 minutes




For the Salad:
1 yellow squash, sliced lengthwise in 1/4 inch slices
1 zucchini, sliced lengthwise in 1/4 inch slices
8 spears asparagus
1 Roma tomatoes, cut into 1/2 inch rounds
1/2 orange bell pepper, cut into quarters
1/2 red onion, cut into 1/2 inch slices
4 cups loosely packed butter lettuce
3/4 cup crumbled feta cheese
1 package Fresh Gourmet® Garden Herb Croutons

Oregano Lemon Dressing:
4 garlic cloves, minced
4 tsp dijon mustard
8 tbsp fresh lemon juice
1/2 cup red wine vinegar
2 tsp sugar
15 fresh basil leaves minced
4 tsp fresh oregano leaves, minced
1 cup extra virgin olive oil


Combine garlic, mustard, lemon juice, red wine vinegar, sugar, basil and oregano in a large bowl. While whisking constantly, add olive oil in a steady stream until well incorporated. Divide dressing and reserve half for later. Add all vegetables and toss to coat. Cover and allow vegetables to marinate for 1 to 4 hours in fridge.

Grill veggies on a hot grill for 5-10 minutes or until tender. Remove from grill, and after cooling, roughly chop and toss with butter lettuce. Drizzle with reserved dressing and toss to coat. Sprinkle with feta crumbles and Fresh Gourmet® Garden Herb Croutons and serve.