Grilled Salmon Salad With Blood Orange Cilantro Vinaigrette
If you have roughly 45 minutes to spend in the kitchen, Grilled Salmon Salad With Blood Orange
Grilled Vegetable Salad with Pesto Dressing
Ingredients
- 2 medium zucchini, sliced crosswise 1/2 inch thick
- 2 yellow squash, sliced crosswise 1/2 inch thick
- 2 red bell peppers, quartered lengthwise
- 2 medium red onions, sliced crosswise 1/2 inch thick
- 1 medium eggplant, sliced crosswise 1/2 inch thick
- 1 cup extra-virgin olive oil
- Salt and freshly ground pepper
- 1 tablespoon pine nuts
- 2 packed cups basil leaves
- 1 garlic clove, smashed
- 1 tablespoon fresh lemon juice
- 1 tablespoon water
- 1/4 cup freshly grated Parmesan cheese
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