Becky Luigart-Stayner; Melanie J. Clarke
Yield:
4 servings

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

How to Make It

Step 1

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

Step 2

Prepare grill to medium heat.

Step 3

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.

Step 4

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.

Chef's Notes

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.

Ratings & Reviews

tara31's Review

tara31
April 21, 2010
Very simple and full of flavor! I used low-fat blue cheese crumbles for a lighter dressing and it turned out great!

JennaRR's Review

CLFan52
July 19, 2011
N/A