Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 1

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

Sandra Granseth
Recipe by Cooking Light June 2004

Gallery

Credit: Becky Luigart-Stayner; Melanie J. Clarke

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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.

Nutrition Facts

144 calories; calories from fat 29%; fat 4.7g; saturated fat 2g; mono fat 0.8g; poly fat 0.3g; protein 6.8g; carbohydrates 20.4g; fiber 5.2g; cholesterol 8mg; iron 2.4mg; sodium 497mg; calcium 187mg.
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