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Grilled Vegetable Salad with Fresh Herb Vinaigrette
July 24, 2015

Very pretty, easy and good salad. As a personal preference I used just half the dill. I grilled the veggies a day in advance and wanted them to stay crisp/firm so I left them unsalted and added 1/2 tsp salt to the dressing, which was mixed with the salad about 20 minutes before serving. The leftovers held up very well. Thanks, Celeste!