Grilled Vegetable Salad with Creamy Blue Cheese Dressing
Photography: Becky Luigart-Stayner; Melanie J. Clarke; 
This is a smart make-ahead dish because the vegetables can be grilled a few hours prior to assembling the salads.
| Servings:4 servings | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
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
- 1/8 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
- carbohydrate:20.4 g
- sodium:497 mg
- calories from fat:29 %
- saturated fat:2 g
- calories:144
- poly fat:0.3 g
- calcium:187 mg
- protein:6.8 g
- iron:2.4 mg
- fat:4.7 g
- cholesterol:8 mg
- mono fat:0.8 g
- fiber:5.2 g
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.
