Prep Time: 15 min
Cook Time: 25 min
|Orange Vinaigrette|||| 2 cups fresh squeezed orange juice||
1/4 cup CRISCO Oil|
2 tablespoons rice wine vinegar
1 tablespoon cider vinegar
1 tablespoon fresh grated orange peel
Salt and pepper
|||About 1/4 cup CRISCO Oil|
||| Salt and pepper|
||| 4 whole Portobello mushrooms, stems removed|
||| 4 thin yellow summer squash, cut lengthwise about 1/2-inch thick|
| || |
||| Salad greens|
||| 2 bunches scallions|
||| Toasted sesame seeds|
Bring orange juice to a boil in a saucepan over medium-high heat and reduce to about 1/2 cup. Remove from the heat and whisk in the Crisco Oil, rice wine vinegar, cider vinegar and orange peel. Add salt and pepper to taste.
Brush the vegetables with the Crisco Oil and season with salt and pepper. Grill over a medium-hot fire.
To serve, place salad greens on 4 plates. Arrange grilled vegetables on top of the greens and drizzle with the orange vinaigrette. Sprinkle with sesame seeds. Enjoy.