Bowery Spring Mix Salad with Grilled Summer Squash, Italian Herb Vinaigrette and Parmesan Crisps

Prep: 15 minutes | Cook: 15 minutes Serves 4

Grilled squash and the versatile Italian herb vinaigrette gives Bowery Spring Mix the ultimate summer treatment. This salad can be a meal of its own, or a perfect side dish for grilled proteins.

  • ½ cup grated parmesan cheese
  • ¼ cup white wine vinegar
  • ½ cup olive oil
  • 1 teaspoon dried oregano
  • ½ teaspoon red chili flakes
  • 1 clove of garlic, grated
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon kosher salt
  • ½ teaspoon granulated sugar
  • 1 small red onion, thinly sliced
  • 1 yellow squash, halved
  • 1 zucchini, halved
  • Bowery Spring Mix, 4 oz
Recipe Preparation
  1. Preheat the oven to 400°F.
  2. Pour one tablespoon of parmesan on a parchment lined baking sheet and gently pat down. Repeat with remaining cheese making sure there is half inch space between each mound. Bake for 5-10 minutes, or until golden and crisp. Set aside to cool.
  3. To make the vinaigrette: in a medium bowl, whisk together vinegar, olive oil, oregano, chili flakes, garlic, black pepper, salt and sugar.
  4. In a small bowl, combine red onion and 2 tablespoons of vinaigrette. Toss to coat.
  5. Toss the squash and zucchini in 1 tablespoon of vinaigrette and grill until tender. Cut into bite sized pieces.
  6. Spread Spring Mix in a large serving bowl or individual plates. Top with squash, zucchini, and red onion. Crumble some parmesan crisp and serve with herb vinaigrette.