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Becky Luigart-Stayner; Melanie J. Clarke Photo by: Becky Luigart-Stayner; Melanie J. Clarke

Grilled Vegetable Salad with Creamy Blue Cheese Dressing

This is a smart make-ahead dish because the vegetables can be grilled a few hours prior to assembling the salads.

Cooking Light JUNE 2004

  • Yield: 4 servings

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

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 144
  • Calories from fat: 29%
  • Fat: 4.7g
  • Saturated fat: 2g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.3g
  • Protein: 6.8g
  • Carbohydrate: 20.4g
  • Fiber: 5.2g
  • Cholesterol: 8mg
  • Iron: 2.4mg
  • Sodium: 497mg
  • Calcium: 187mg
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Grilled Vegetable Salad with Creamy Blue Cheese Dressing recipe

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