Recipe Categories
Grilled Vegetable Salad


* Dressing:
* 1/3 cup low-fat mayonnaise
* 1/3 cup plain low-fat yogurt
* 1/4 cup (1 ounce) crumbled blue cheese
* 1/4 cup 1% low-fat milk
* 1/4 teaspoon freshly ground black pepper
* 1/8 teaspoon salt

* 1/4 pound green beans, trimmed
* 1/4 pound sugar snap peas, trimmed
* 1/4 pound carrots, peeled and cut diagonally into 1/2-inch-thick pieces
* 1 cup (1/2-inch-thick) slices red onion
* Cooking spray
* 1/2 teaspoon freshly ground black pepper
* 1/4 teaspoon garlic salt
* 6 cups torn romaine lettuce
* 1/2 cup thinly sliced radishes


To prepare dressing, combine first 6 ingredients, stirring with a whisk until well blended. Cover
and chill.

Prepare grill to medium heat.

To prepare salad, cook beans, peas, and carrots in boiling water 3 minutes or until
crisp-tender. Drain and plunge into ice water; drain. Place mixture in a large bowl, and add
onion slices. Lightly coat vegetable mixture with cooking spray. Sprinkle with 1/2 teaspoon
pepper and garlic salt; gently toss to coat.

Place vegetable mixture in a wire grilling basket coated with cooking spray. Place grilling
basket on grill rack, and grill 7 minutes on each side or until lightly browned. Arrange 1 1/2
cups of lettuce on each of 4 salad plates. Divide the grilled vegetables and radishes evenly
among servings. Serve 1/4 cup dressing with each salad.