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Grilled Vegetable Salad

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

2 tablespoons sherry vinegar

1 tablespoon extra-virgin olive oil

½ teaspoon kosher salt

1 ½ teaspoons honey

½ teaspoon Dijon mustard

¼ teaspoon freshly ground black pepper

8 ounces asparagus, trimmed

2 (4-inch) Portobello mushroom caps (about 6 ounces)

1 medium zucchini, cut lengthwise into ¼-inch-thick slices

1 small red onion, cut into ¼-inch-thick slices

1 red bell pepper, halved and seeded

Cooking spray

2 tablespoons chopped fresh basil

1 tablespoon chopped fresh chives

1 tablespoon chopped fresh parsley

6 tablespoons crumbled queso fresco

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