Charred Summer Salad

Ingredients

• 2 cups DOLE® Cauliflower, cut into florets
• 2 cups DOLE Broccoli, cut into florets
• 2 DOLE Carrots, sliced diagonally
• 2 cups cubed DOLE Watermelon
• 2 cups cubed fresh DOLE Tropical Gold® Pineapple
• 2 peaches, quartered
• 4 DOLE Strawberries
• 2 tablespoons olive oil
• 1 teaspoon curry powder
• 2 heads DOLE Romaine Lettuce, cut in quarters lengthwise
• Grilled Banana-Cilantro Pesto (recipe below)
• 1/8 cup crumbled feta cheese

Directions

1. Heat grill to high heat. Randomly slide cauliflower, broccoli, carrots, watermelon, pineapple, peaches and strawberries onto skewers. Lightly brush with olive oil and sprinkle with curry powder.
2. Grill skewers 5 to 7 minutes or until charred and softened. Move skewers to an area of the grill to stay warm. Grill romaine lettuce 4 minutes or until charred.
3. Chop romaine and transfer to serving platter and season to taste with salt and pepper.
4. Remove vegetables from skewers and arrange over romaine; spoon on Grilled Banana-Cilantro Pesto (recipe below) and sprinkle with feta. Serve either warm or room temperature.

Grilled Banana-Cilantro Pesto: With peel on, place 1 DOLE Banana on grill. Grill about 10 minutes or until peel is completely blackened. Cut banana in half, lengthwise, and scoop out fruit into blender. Discard peel. Add 1/3 cup sliced DOLE Green Onions, 1 cup fresh cilantro leaves, 1 tablespoon lime juice, 1 tablespoon grated lime peel, 2 teaspoons curry powder and 1 garlic clove. Cover; blend until smooth. For thinner consistency, add water, one tablespoon at a time, to desired consistency.