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Grilled Vegetables With Sherry Shallot Vinaigrette

Specialty Dressings/Vinaigrettes Appetizer Salad/Pasta Salad
  • 4 cups eggplant, diced 1 inch
  • 10 oz Ken’s Sherry Shallot Vinaigrette
  • 2 cups mixed bell peppers, cut 1 inch
  • 2 cups sherry tomatoes, halved
  • 2 cups field greens
  • 2 cups farro, cooked
  • 3 oz feta
  • 1/2 cup mint leaves
Mix all ingredients well.
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Recipe information for Grilled Vegetables With Sherry Shallot Vinaigrette

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