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Recipe Categories |
Grilled Vegetable Salad |
Ingredients: * 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 * Salad: * 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 Directions: 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. |